rosemary olive oil roasted potatoes
I love the flavor rosemary adds to potatoes and I especially love the texture of oven-roasted potatoes. You might, too! I may have over estimated the temp needed - using 400º burnt my garlic, so I might try a lower temp next time OR just use garlic powder.
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yield
3 -4
prep time
10 Min
cook time
45 Min
method
Roast
Ingredients For rosemary olive oil roasted potatoes
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1 1/2 lbsmall red or yellow potatoes, or combination
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1/8 cextra virgin olive oil
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1/4 tspcrushed rosemary
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3/4 tspkosher salt, or to taste
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1/2 tspfreshly ground pepper
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3 clovegarlic, minced (about 1 tbs)
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1 pinchdried red pepper flakes (optional)
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salt to taste for serving
How To Make rosemary olive oil roasted potatoes
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1Preheat the oven to 400 degrees F. Cut the potatoes in quarters and place in a bowl. Add olive oil, rosemary, salt, pepper, garlic and red pepper flakes, if using. Toss until the potatoes are well coated.
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2Place potatoes on a baking sheet and spread out into 1 layer skin side down; roast in the oven for 45 minutes to an hour, or until browned and crisp. Remove the potatoes from the oven, salt to taste.
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3NOTE - garlic tends to burn at high temps. Mine did! Consider either using a lower temp or garlic powder instead of real garlic.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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