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Rosemary Roasted Potatoes
Copyright, 2004, Ina Garten, All Rights Reserved

Ingredients
1 1/2 pounds small red or white-skinned potatoes (or a
mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Instructions
Preheat the oven to 400 degrees F.


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt,
pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the
potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at
least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking
to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved