These potatoes pair well with my roasted garlic and rosemary chicken, but are a simple and delicious side dish for any meal.
You will need the following:
1 bag of small red new potatoes or 1 bag of baby yukon gold potatoes (washed and sliced in half or thirds)… you can do a mixture of both. Fingerling potatoes are also DELISH in this recipe.
1/4 cup olive oil
freshly ground black pepper
4-6 gloves of garlic minced
2-3 sprigs of fresh rosemary
1-2 tablespoons of dried rosemary
In a large bowl, combine the potatoes, olive oil, salt, pepper, garlic and rosemary. Put potatoes on a cookie sheet or shallow dish and bake on 350 degrees for 45 min to an hour or until tender. Shake the potatoes from time to time to make sure they’re not sticking. If they appear to be too dry, drizzle some olive oil on top.