Wednesday, January 25, 2012

Rosemary Roasted Potatoes

I grew up in a meat and potatoes family. Usually, our potatoes were either baked or mashed and rarely did my mom make roated potatoes. At least that I can remember. It has taken me about a year to finally find the perfect method for crispy on the outside, fluffy on the inside roasted potatoes. In the past the potatoes would merely be cooked, but rarely develop the crisp outer layer that I desired.

The trick is to use small, fingerling yellow potatoes and plenty of oil and seasoning. The smaller potatoes mean they cook quicker and the yellow varietal have a nice, buttery flavor that really kicks it up a notch. Additionally, I've learned that to get the crispy, you cannot be afraid of the olive oil. While dieters intuition might suggest you stop at 1 tablespoon, you really need between 2-3 to really get a good coat. Finally, the blend of garlic salt, pepper, and dried rosemary I include gives each piece just enough flavor without being overkill. Serve these with burgers, chicken, or steak and you won't be disappointed.

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Rosemary Roasted Potatoes

1 lb bag fingerling yellow potatoes
2-3 tablespoons olive oil
1 teaspoon garlic salt
1 teaspoon pepper
1 tablespoon dried rosemary

Preheat the oven to 425 degrees.
Cube the potatoes and place them on a cookie sheet in a single layer.
Drizzle with the oil.
Sprinkle with the garlic salt, pepper, and rosemary and stir to coat evenly.
Place in the oven and bake for 30-35 minutes until golden brown.

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