Food Friday, part two

Friday, April 13, 2012

Rosemary Roasted Potatoes

What you need:

10 baby red potatoes, cleaned and halved
1 Tbsp olive oil
2 large cloves garlic, minced
1 tsp dried rosemary
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp paprika

How to make it:

Preheat oven to 450 degrees Fahrenheit.

Pour about 1/2 inch of water into a large pot and bring to a boil. Place the potatoes in, cover and reduce heat to low. Cook for 8 minutes then drain and transfer to a bowl.

In the bowl, drizzle potatoes with olive oil and sprinkle seasonings over them. Toss to coat them evenly then transfer to a glass baking dish. Pour any oil or seasonings from the bottom of the bowl over the potatoes. Bake for 12 minutes, turning occasionally for even browning.

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