Crispy Roasted Red Potatoes with Garlic and Rosemary

 



1 pound small red potatoes, quartered

¼ cup extra virgin olive oil

1 tablespoon fresh rosemary, finely chopped

1 teaspoon salt

¼ teaspoon pepper


Garlic Butter

3 tablespoon butter

3 cloves of garlic, minced

2 sprigs fresh rosemary 


Preheat the oven to 450 degrees. 

Rinse red potatoes and cut them into quarters.


In a large pot, bring water to a boil over high heat. Add potatoes and ½ teaspoon of salt to the pot.  Cover and cook for 5 minutes or until barely tender. Strain the potatoes and return to the pot.  


Add extra virgin olive oil, rosemary, the rest of the salt and pepper.  Stir well to coat the potatoes with the mixture.Pour potatoes onto a rimmed baking sheet.  Make sure the flesh part of the potatoes are facing down on the sheet pan. 


Bake for 15 minutes and then flip the potatoes.  Bake for another 15-20 minutes or until crispy.


In the last 10 minutes of cooking, melt the butter in a small saucepan over low heat.  Add garlic and rosemary. Keep on low for 2-3 minutes, stirring frequently.


Baste the potatoes with the garlic butter as soon as the potatoes come out of the oven.  Mix well and serve immediately.


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