Sunday, December 04, 2005

Roasted Potatoes with Garlic and Rosemary

For the Christmas party where I work they decided to hold the event at the Riley Conference Center on Fort Riley. They food was very good. Just about everyone liked the potatoes this recipe is like the potatoes severed at the buffet. This is my version.

Roasted Potatoes with Garlic and Rosemary

4 pounds red bliss potatoes
1 ounce olive oil
1 tablespoon mince garlic
1/2 teaspoon onion salt
1 tablespoon minced rosemary leaves
salt, as needed
pepper, as needed

Scrub and blot dry the potatoes. Peel if desired. Cut into halves or quarters if desire. If potatoes are peeled or cut in advance, hold them in cold water to prevent browning. Drain and blot them dry before cooking.

Combine the oil, garlic, rosemary, salt and pepper in a large bowl. Add the potatoes and roll or toss until they are evenly coated, Transfer to an oiled pan.

Bake in a 435 degree F oven until browned and tender enough to be easily pierced with a fork, about 40 to 45 minutes. Serve as soon after baking as possible on heated plate.

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