Rosemary Roasted Potatoes.

I’ve made these twice in the past week. They take an hour (or 50 min when I’m feeling impatient) but are worth the wait!

Ina Garten’s Rosemary Roasted Potatoes


1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves


Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters.

Place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. (or onto the baking sheet like I did! 🙂

Dump the potatoes on a baking sheet and spread out into 1 layer.

Roast in the oven for at least 1 hour, or until browned and crisp.

Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, season to taste, and serve. Ta da!

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