Monday, April 22, 2013

Roasted Red Potatoes

Potatoes are an excellent staple to complete almost any meal. They are quite versatile in preparation and flavor. I like to keep a couple of different varieties on hand and add a different type of potato each week to the rotation. Red potatoes are one of my favorites. They absorb flavors nicely and hold up well roasted or boiled. I like to season them to match or complement the flavor of the main course. This recipe includes my go to seasoning for roasted red potatoes as the marinade I most often use for meats feature fresh rosemary sprigs and olive oil.

Taste in Bloom Original Photo

Difficulty: Easy; Serves: 4; Total time: 30 mins

Taste in Bloom Original

  • 1 lb red potatoes, scrubbed and quartered
  • 2 Tbsp olive oil
  • 1-2 tsp dried rosemary
  • salt and fresh ground black pepper to taste

Preheat your oven broiler on low. Line a baking sheet with foil, lightly sprayed with cooking oil or a sheet of parchment paper.

In a mixing bowl or gallon sized plastic bag, combine all ingredients and toss to coat potatoes. Spread potatoes evenly on lined baking sheet.

Place baking sheet on top rack of oven and broil on low for 15-20 minutes or until the potatoes are tinged with gold.

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