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.
|Round potatoes||24 Ounce (small)|
|Olive oil||To Taste|
|Finely chopped fresh rosemary||1 Tablespoon|
|Finely chopped fresh garlic||1 Tablespoon|
|Salt and 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!
Serving size Complete recipe
Calories 575Calories from Fat 22
% Daily Value*
Total Fat 3 g4.6%
Saturated Fat %
Trans Fat 0 g
Sodium 367 mg15.29%
Total Carbohydrates 133 g44.3%
Dietary Fiber 17 g68%
Sugars 5 g
Protein 15 g30%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet