Friday, November 18, 2011

Garlic Rosemary Roasted Potatoes

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Makes 2 servings


1 Russet Potato, washed and quartered
2 tsp olive oil
1-2 cloves garlic, finely chopped
1 tsp chopped fresh rosemary
Salt and pepper to taste


Pre-heat oven to 425 degrees.

To slice potato, lay each quarter on the flat side and thinly slice (about 1/4 inch or thinner).

Add half the potato slices, olive oil, garlic, and rosemary to a bowl and toss to combine everything. Season with salt and pepper to taste.

Transfer to a lightly greased baking sheet. Bake for 20-25 minutes or until lightly browned. (stir or shake the pan halfway through).

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