Monday, March 19, 2007

Oven Roasted Potatoes

INGREDIENTS



  • 2 pounds small unpeeled red potatoes, cut into wedges
  • 2 to 3 tablespoons vegetable or olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

SERVINGS6-8
CATEGORYSide Dish
METHODBaked
PREP10 min.
COOK20 min.
TOTAL30 min.


DIRECTIONS




Place potatoes in a 13-in. x 9-in. x 2-in. baking pan. Drizzle oil over. Sprinkle with garlic, rosemary, salt and pepper; toss gently to coat. Bake at 450° for 20-30 minutes or until potatoes are golden brown and tender when pierced with a fork. Yield: 6-8 servings.

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