I read an article recently which described roasted potatoes as more technique than actual recipe and I think that’s a really succinct way of putting it. There are a bazillion variations on the theme but the process itself remains the same. Quick oven, a little oil, a dash or pinch of this and that, and voila! This recipe uses the cute and tasty fingerling, with a little dried seasoning for flavor. If you have fresh rosemary, then by all means use it – just double or even triple the required amount.
SODIUM CONTENT: 38.8 mg per serving
2 lbs. fingerling potatoes, scrubbed clean, the larger ones cut into 1 1/2-2-inch pieces
1 T. olive oil
1 t. dried rosemary
1/2 t. garlic powder
1/2 t. freshly ground black pepper
Preheat oven to 425 degrees.
Combine potatoes, oil and seasonings in a large bowl and toss well to coat. Spread potatoes in a single even layer on a large baking sheet. Place sheet on the middle rack in oven and bake 30 minutes. Remove from oven and cool for a minute before serving. Serve warm or at room temperature.
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