Rosemary-Roasted Potatoes

Ingredients

pound small red-skinned potatoes scrubbed
2 garlic cloves peeled, bruised
tablespoon olive oil - (to 2)
teaspoon crushed or finely chopped fresh rosemary
Salt to taste
Freshly-ground black pepper to taste
1 tablespoon water or vegetable broth
Splash of balsamic vinegar (optional)

Preparation

1
Preheat oven to 425 degrees. Halve or quarter potatoes lengthwise into bite-size pieces. Place them in 13- by 9-inch gratin dish or shallow baking dish, and add garlic, oil and rosemary, and salt and pepper to taste; don't under salt potatoes or they'll taste flat. Sprinkle water or broth over potatoes, then spread evenly in dish.
2
Cover dish with lid or foil, leaving a gap so steam can escape. Place dish on center oven rack, and cook potatoes for 15 minutes. Remove covering, and stir potatoes. Bake, until they test done when pierced with a paring knife, about 15 minutes. Remove from oven, and sprinkle 1 teaspoon of balsamic vinegar over potatoes, stirring to coat. Serve hot.
3
This recipe yields 4 to 5 servings.
4
Variation: Add 1 small onion, halved and thinly sliced, to the potatoes and cook as directed.
5
Comments: Serve these with veggie burgers and a salad, or enjoy them for Sunday brunch with eggs.
6
Description: "If you're looking for a simple potato dish to throw together for dinner, this version is perfect."

Tools

 



Yield:

1.0 servings

Added:

Saturday, February 13, 2010 - 10:57am

Creator:

Anonymous

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