Thursday, November 29, 2007
Rosemary-Roasted Potatoes - Grow Your Own # 4
Easy and ready in 30 minutes while you fix dinner or perform other chores, these rosemary roasted potatoes make a great side dish. At our Thanksgiving we had this as one of our side dishes.
This is my contribution to this month’s Grow Your Own event.
2 pounds (1 kg) large potatoes, unpeeled and cut into halves or quarters
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic (or to taste)
1/2 teaspoon fresh basil
1/2 teaspoon fresh rosemary leaves (from my mother-in-law's garden)
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon saffron (it makes all the difference)
1/2 teaspoon smoked or sweet paprika
1/2 cup water
1) Preheat oven to 475°F (245°C).
2) In a large roasting pan or baking sheet, arrange potatoes. Coat with olive oil, garlic, basil, rosemary, parsley, red pepper flakes, safrron, paprika, salt and water. Toss well to combine.
3) Cover pan with foil and roast for 30 minutes in the preheated oven, turning occasionally to brown on all sides.