Saturday, February 6, 2010

Oven Roasted Potatoes with Rosemary by Paula Deen

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. These can also be chilled and served with fried chicken or ham.

In my opinion: I LOVE potatoes and I LOVE Paula Deen so I knew I couldn't go wrong with these. I served them with Onion Baked Chicken by McCormick.

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