Rosemary-Roasted Potatoes |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup olive oil | 4 whole garlic cloves, peeled | 4 pounds 2-inch-diameter red-skinned potatoes, quartered |
| 4 fresh rosemary sprigs | ||
| 1 | Preheat oven to 350 F. Heat oil and garlic in large roasting pan set atop 2 burners at medium-high heat. Add potatoes and rosemary. Cook until potatoes begin to color, stirring often, about 10 minutes. Transfer pan to oven. Roast until potatoes are golden, about 45 minutes. Increase heat to 375 F. Roast until deep brown and crips, stirring often, about 20 minutes. Using slotted spoon, transfer potatoes to bowl. Season with salt and pepper; serve. |