Herbs In Kitchen

Madelin Wajda
Willow Pond Farm

 Italian Rosemary Potatoes

8 large potatoes, scrubbed
1/2 C olive oil
4 large garlic cloves, peeled and slivered
3 Tbs chopped fresh rosemary (or 1 T dried)
coarse salt and fresh ground pepper to taste

Cut each unpeeled potato into 8 spears. Place in mixing bowl and toss with olive oil, garlic, salt, and pepper. Marinate at room temperature for 30 minutes. Preheat oven to 350. Spread potatoes in roasting pan and bake for 45 minutes, tossing occasionally with spoon. Sprinkle with rosemary and continue roasting until potatoes are crusty brown -- about 15-20 minutes. Cool a few minutes before serving.

(Serves 8)

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