These Whole Roasted Garlic Rosemary Potatoes are deliciously crisp and salty on the outside and buttery soft on the inside.
These roasted potatoes go perfectly with just about anything. I made these to go along with my Chicken Cacciatore, but honestly whether it’s chicken, steak or fish sticks… these won’t disappoint! And really I see no reason why you shouldn’t make this at the most earliest convenience!
To make These Whole Roasted Garlic Rosemary Potatoes You Will Need:
- small baby redskin potatoes
- garlic infused olive oil
- kosher salt
- freshly ground black pepper
Rinse and scrub the potatoes.
Bring up a large pot of water to a boil and add the potatoes whole. You don’t want them to cook all the way in the pot. But after 12 to 15 minutes check with a knife and you should meet some resistance. They now can be pulled off the burner and drained.
But while the potatoes are “par” cooking you can get started on the rosemary.
Take the rosemary off of the stem by pulling the leaves backwards off of the stem.
Give them a nice ol’ chop!
Okay so now you have drained the potatoes and then place them in a large bowl.
Drizzle with the garlic infused olive oil. For a pound and a half, you only need a tablespoon.
Sprinkle generously with sea salt and fresh cracked black pepper.
Toss with the chopped fresh rosemary and spread out on an aluminum sheet pan. Roast in a 400 degree oven for about 10-15 minutes.
I pulled them out half way through and tossed them around to get them crispier on the other sides.
You know they are done when a knife is inserted smoothly without any resistance what-so-ever.
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