Garlicky Roasted Fingerling Potatoes
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | pounds |
potatoes
fingerling |
|
8 | cloves |
garlic
finely minced |
|
2 ½ | tablespoons |
olive oil
|
|
¾ | teaspoon |
rosemary leaves
dried, or thyme, give a little crumble |
* |
salt and black pepper
to taste |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
907.2 | g |
potatoes
fingerling |
|
8 | cloves |
garlic
finely minced |
|
38 | ml |
olive oil
|
|
3.8 | ml |
rosemary leaves
dried, or thyme, give a little crumble |
*
|
1 | x |
salt and black pepper
to taste |
*
|
Directions
Preheat oven to 450℉ (230℃) F. La large shallow baking dish with olive oil or cooking spray.
Wash and scrub potatoes and cut large ones in half length wise. In a large bowl, toss the potatoes with garlic, olive oil, rosemary, pepper and salt until evenly coated.
Put potatoes in shallow baking dish with sliced ones skin side down. Bake until potatoes are tender about 25 to 30 minutes. Season with more salt and black pepper if desired, and serve.