Roasted Baby Potatoes with Rosemary

potatoes

garlic,

rosemary leaves, chopped

Salt and black pepper

Rachel Ray's Roasted Baby Potatoes with Rosemary

Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.

Place potatoes on center rack of oven and roast 20 minutes, until just tender.

I see several comments about Rosemary flavor being weak and burning the garlic before the potatoes were done. I had the same problem so I parboiled the halved baby potatoes first with a 1/4 teaspoon of baking soda. The baking soda opens the surface of the raw potato so they brown sooner and the parboil preheats them so they cook in shorter time. The shorter roasting time rescues the garlic and rosemary. Enjoy.

These are fantastic.  Like some other reviewers, I minced the garlic and chopped the rosemary, then combined the ingredients in a bowl before putting them on a baking sheet.  I made sure all of the potatoes were skin-side up (face down) on a nonstick sheet, and these are the best potatoes I've had in ages!

Beyond easy and delicious! The rosemary really stands out and tastes as good as it smells. I used garlic powder instead and don't think it affected the dish in a negative way, no burnt garlic for sure. This was a great side dish for the chicken and apple sausage and green beans I made, and it is definitely going into my rotation! 

I used a mix of red and yellow potatoes. I cracked the garlic and then because my garlic cloves were large I sliced them in half (they turned out an amazing healthy mix of both carmely and crispy).  I didn't have fresh rosemary (still seedlings) so I used site bought dried. I roasted the potatoes on a wire rack over my baking sheet for even cooking and they would crisped up nicely. I cooked an extra 5 or so minutes. This was quick, easy, and delish recipe and would highly recommend it to anyone. Thank you RR! YUMMO~

My husband LOVES these potatoes and he is a very picky eater. I usually cut up the potatoes in small pieces but it always takes longer than 20 minutes to bake.  Still delicious though! The house smells wonderful while cooking these! Must try.

This recipe threw my Thanksgiving schedule off by at least an hour and a half.  I needed the oven for the turkey and these potatoes took a lot longer to  cook than 20 minutes.

I take a handful of pesto sauce and massage it all over each potato, cut them in half and roast them face down. Salt and pepper, perfect!

very tasty and super easy : --- Made me totally feel oh so chef-y :

Wonderful!  Very flavorful and super easy to make.  I served them with Paula Deen's herb crusted pork tenderloin.  The rosemary in both dishes complimented each other tremendously.  

roasted baby potatoes with rosemary

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Cost: $3.72 /serving

Author : Rachael Ray : Food Network

Ingredients

Instructions

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