Roasted Baby Potatoes with Garlic and Rosemary

Potatoes get a bad wrap. Sure it isn’t great to pound down the french fried variety on a regular basis but all potatoes are not so terrible. I love roasting the tiny red bliss potatoes with garlic, olive oil and some fresh herbs. A great summer time side dish and can even go a round two when you serve the leftovers chilled with some chopped veggies and a touch of mustard. I served these last night with lemon pepper haricot vert and pecan encrusted sole. For those of you that know me well, yes I ate the fish. I am really trying to give seafood a go to add a little variety to my life since I am not eating meat as of late. Just tweaking, trying new stuff.

Easy Peasey Roasted Potatoes – Serves 4

1 Bag Small Red Bliss Potatoes Cut to Uniform Size

2 Cloves Garlic Chopped

1/2 Small Sweet Onion Chopped

3 Tbsl Olive Oil

4-5 Sprigs Rosemary Chopped (or thyme or whatever herbs you have on hand)

Salt and Pepper to Taste

Mix everything together in a large bowl and let sit for a few hours if possible. Pre-heat oven to 375 and spread potato mixture on a cookie sheet. Cook for 25-35 minutes until a fork inserts easily.

 

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