Oven-Roasted Potatoes with Rosemary and Garlic
- Active Time 10m
- Total Time 1h 10m
All over Italy, trattorias prepare potatoes in this simple manner. For the best flavor, select yellow-fleshed potatoes such as Finnish Yellow or Yukon Gold, or white-fleshed Maine potatoes. Serve the potatoes with Roman roast lamb with rosemary and garlic, grilled veal chops with salad or Cornish hens with roasted vegetables .
- 1/4 cup extra-virgin olive oil
- 12 large cloves garlic, lightly crushed
- 1 1/2 lb yellow-fleshed potatoes, peeled and cut into 1-inch pieces
- 8 fresh rosemary sprigs, or to taste
- Salt and freshly ground pepper
Preheat an oven to 425 degrees F.
In a metal baking pan over low heat, warm the olive oil and the garlic until the oil is hot and garlic flavor is released into the oil, 1-2 minutes. Remove from the heat.
Meanwhile, fill a saucepan three-fourths full with water and bring to a boil. Place the potatoes in the boiling water for 10 seconds, then drain and immediately transfer the potatoes to the baking pan holding the garlic and oil, leaving a little water still dripping from the potatoes. (This step helps to prevent the potatoes from breaking during roasting.)
Sprinkle the rosemary sprigs over the potatoes. Toss gently to coat the potatoes and rosemary thoroughly with the oil. Spread the potatoes out in a single layer in the baking pan.
Place the pan in the center of the oven and immediately reduce the heat to 375 degrees F . Roast, stirring 2 or 3 times for even browning, until the potatoes are golden brown with crisp edges and tender when pierced with a fork, about 1 hour. Season to taste with salt and pepper.
TO SERVE: Transfer to a warmed serving dish and serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
283 calories; 14g total fat; 0mg cholesterol; 13mg sodium; 35g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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