Roasted Rosemary Potatoes
12-16 red potatoes, scrubbed and cut into wedges; do not peel
3 cloves garlic, crushed
1 medium onion, coarsely chopped
2 TBS fresh rosemary, chopped or 1 TBS dried
1/4 cup olive oil
coarse salt and coarsely ground pepper
1. Heat the olive oil in a sautee pan then add onions, garlic and rosemary.
2. Transfer the oil to a large glass pan and add the potatoes and coat them with the herbed oil. Sprinkle salt and pepper over the potatoes.
3. Cook in a 375 degree pre-heated oven for 30-45 minutes, occasionally "basting" the potatoes with the oil. You want the potatoes brown and crust but still tender inside. You can strain the remaining garlic herb oil and serve it as a dipper for crusty bread at the table, or in salads etc..
~*~ From Suzy ~*~