June 20, 2011

Roasted Rosemary Potatoes

WOW!!  It has almost been a month since I last updated.  
Good news though...Girl's Camp is OVER!  
That means I actually have time to do what I love!  
I will be honest...I haven't even been able to bake or craft anything since the last post!  
BUT, I do have lots of ideas for you all who have girls camp coming up:)  

I had to post these potatoes.  By far, BEST EVER.  
They have the perfect amount of flavoring and crispness.  
We eat these on a regular basis:)
So...a big thanks to Paula Dean for the recipe!!

Roasted Rosemary Potatoes

3 lbs. small red or white potatoes
1/4 c. olive oil
1 1/2 tsp. salt
1 tsp. pepper
2 TBS minced garlic, 6 cloves
1 TBS dried rosemary leaves, crushed

Preheat oven to 400 degrees.  Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated.  Dump the potatoes on a baking sheet and spread out into one layer; roast in the oven for at least 1 hour, or until browned and crisp.  Flip twice with a spatula during cooking to ensure even browning.  Remove the potatoes from the oven, season to taste and serve.

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