Thursday, December 2, 2010


As much as we enjoy our complicated kitchen endeavors, our weeknight schedules don’t always allow us to indulge. Rather than turning to frozen veggies (eww) as a side dish, we often whip up these easy and delicious roast potatoes. Ready in under 30 minutes and presentable to boot, they are the perfect accompaniment to anything from Boeuf Bourguignon to last night's leftovers.
Simple Roast Potatoes

1 lb small, waxy potatoes (we used finglering)
3 tbs olive oil
2 gloves garlic, minced
2 sprigs rosemary, finely chopped
sea salt
fresh ground pepper

Preheat oven to 400. Cut potatoes in half horizontally and toss all ingredients in a large bowl. Arrange potatoes, cut side down on an ungreased cookie sheet. Roast for 20-25 minutes.

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