Roasted Rosemary Potatoes

I’ve been making these potatoes for YEARS now, and I can’t believe I’ve never shared the recipe with you!  My favorite two potato recipes are this one and the Cheesy Scalloped Potatoes.  These are clearly the lighter, healthier option of the two.  The recipe calls for new potatoes, but you can also use regular old Russets.  These are a staple side dish at our house for holidays as well as easy weeknight meals.

Roasted Rosemary Potatoes

recipe adapted from epicurious.com

Ingredients:

• 8 ounces red-skinned new potatoes (about 3), each cut into 6 wedges
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 teaspoon coarse sea salt or other coarse salt
• 1/2 teaspoon ground black pepper
• 3 large garlic cloves, minced
• 1 1/2 teaspoons chopped fresh rosemary

Preheat oven to 400 degrees F.  Toss potatoes with oil, salt, and pepper in a medium bowl to coat.  Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.  Add garlic and rosemary to potatoes; toss.  Roast until potatoes are just tender, about 10 minutes.  Transfer to plate, serve.

Makes 2 servings.