Garlicky Oven Roasted Rosemary Fingerling Potatoes
It's hard to go wrong with lots of garlic, then you add some fresh garden-grown rosemary into these lovely fingerling potatoes with all these delicious garlic. Let oven do the final roasting job...
Yield
4 servingsPrep
10 minCook
38 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
potatoes
fingerling, or new red potatoes, washed |
|
| 10 | whole |
garlic cloves
medium to large size, peeled, slightly crushed |
*
|
| 3 | tablespoons | olive oil |
|
| 2 ½ | tablespoons |
rosemary leaves
freshly chopped, or 1 tablespoon dried |
|
| 1 | x |
cayenne pepper
to taste, or pepper flakes |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Directions
Preheat the oven to 450℉ (230℃).
In a large bowl, toss together the potatoes, garlic, olive oil, rosemary, cayenne pepper, and salt and pepper to taste until well mixed.
Place the potatoes in a large baking sheet in a singer layer.
Roast for about 25 to 30 minutes or until the potatoes are golden and crispy, stirring once after 15 minutes.
Let cool on the sheet for a few minutes.
Transfer to a large serving bowl and season with more salt and black pepper if needed.
Serve with more extra-virgin olive oil drizzled on top if desired.
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