Betty demonstrates how to make Rosemary-Garlic Roasted Potatoes. These potatoes make a great accompaniment to almost any entrée. They are boiled first, then seasoned and roasted.
Rosemary-Garlic Roasted Potatoes
24-ounce bag of small round potatoes (any variety), washed
olive oil, as needed
1 tablespoon finely-chopped fresh rosemary
1 tablespoon finely-chopped fresh garlic
salt, to taste
freshly-ground black pepper, to taste
Place enough water to cover potatoes in a pot. Bring the water to a boil over medium-high heat and add potatoes. Reduce heat and boil gently until potatoes are fork-tender, about 25 minutes. Drain off water and set boiled potatoes aside. Drizzle olive oil over bottom of 15-inch by 11-inch by 1-inch baking pan. Place boiled potatoes in pan. Crush each potato with the bottom of a glass or measuring cup, until all potatoes are about the same height. They will crack and spread out. Drizzle olive oil over the top of the crushed potatoes. Now sprinkle rosemary, garlic, salt, and pepper over the top. Bake in a 425-degree (F) oven for about 15 minutes. Turn crushed potatoes individually after 5 minutes of baking. After an additional 5 minutes of baking, set oven to broil and brown the potatoes until they are golden on top. Remove from oven and transfer to a nice plate. Serve immediately, while piping hot! Enjoy! –Betty
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