Recipe - Roasted Potatoes With Rosemary And Garlic

8 Red potatoes; unpeeled,
scrubbed redskinned, each
about 2 inches long
1 tablespoon Fresh rosemary; chopped OR 1
teaspoon crumbled dried
1 tablespoon Olive oil
1 teaspoon Kosher salt
Freshly ground black pepper;
to taste
2 lg Garlic cloves; coarsely
chopped

1. Preheat oven to 450 degrees F.

2. Cut potatoes in quarters. Place them in a bowl and add 1 One half teaspoon
fresh rosemary or One half teaspoon dried. Pour 2 One half teaspoons olive oil over
them. Using a rubber spatula, toss them until they are well coated and the
rosemary is well distributed.

3. Place potatoes in a single layer on a heavy baking sheet and sprinkle
them with salt and pepper.

4. Roast for 15 minutes, turning every 5 minutes.

5. In a small bowl, mix garlic with remaining One half teaspoon oil. Add it to
the potatoes and continue roasting for 10 to 15 minutes, or until the
potatoes are crisp and browned and easily pierced with a fork.

6. Transfer to a serving dish, season with more fresh pepper and remaining
1 One half teaspoons fresh rosemary or One half teaspoon dried. Serves 4.

Nutritional analysis by Eating Well: 323 Calories, 6 g protein, 4 g fat, 68
g carbohydrate, 550 mg sodium, 0 mg cholesterol Nutritional analysis by
MasterCook 4 (very different): 210 Calories, 3.6 g fat, 3.7 g fiber, 15.2%
cff; 2.5 grain + 0.1 vegetable + 0.7 fat exchanges

NOTES : The garlic must be added last, or it will scorch. Formatted in
MasterCook 4 by Ellen Pickett ellen@qnetix.ca January 1999.

Recipe by: The Eating Well Cookbook, p. 110

Posted to EATLF Digest by "Ellen Pickett" ellen@qnetix.ca on Aug 24,
1999, converted by MM_Buster v2.0l.