Thursday, August 09, 2007

Oven Roasted Red Potatoes with Rosemary and Garlic

John made this when his sister and her family were visiting. They are, quite simply, delicious, and I think we could have skipped grilling all the meat and been satisfied with just these. For those of you who think John's culinary genius of a mind created this, don't. I caught him looking up the recipe on the Food Network's site. Thank you, Paula Dean! We loved your potatoes!

1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary
Preheat the oven to 350 degrees F.

Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. (One note, Ms. Deen. We'd gladly even eat them cold...)

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