New Red Potatoes with Rosemary
Recipe: New Red Potatoes with Rosemary
From: Marion Cunningham's The Supper Book, with variations
Serves: 4-6
2 lbs. tiny red new potatoes, ca. 1 in. in diameter, unpeeled
2 Tbsp. olive oil
1 tsp. kosher salt
2 Tbsp. fresh rosemary leaves, or 1 Tbsp. crumbled dried rosemary leaves
Heat oven to 350 degrees. Scrub potatoes, put in a large bowl and toss with olive oil, salt, and rosemary. Put in a roasting pan and bake for about 30-40 min., stirring and tossing every 10 min. or so, until just done in the center when pierced by a fork.
Notes:
You can do this with small-size red potatoes any time of year, not just when new potatoes are in season. If your potatoes are larger, cut them into halves or quarters, whatever is bite-size.
The seasoning can be varied too, using other herbs as desired.
From: Marion Cunningham's The Supper Book, with variations
Serves: 4-6
2 lbs. tiny red new potatoes, ca. 1 in. in diameter, unpeeled
2 Tbsp. olive oil
1 tsp. kosher salt
2 Tbsp. fresh rosemary leaves, or 1 Tbsp. crumbled dried rosemary leaves
Heat oven to 350 degrees. Scrub potatoes, put in a large bowl and toss with olive oil, salt, and rosemary. Put in a roasting pan and bake for about 30-40 min., stirring and tossing every 10 min. or so, until just done in the center when pierced by a fork.
Notes:
You can do this with small-size red potatoes any time of year, not just when new potatoes are in season. If your potatoes are larger, cut them into halves or quarters, whatever is bite-size.
The seasoning can be varied too, using other herbs as desired.