Christina Dodd’s Easy Rosemary and Garlic Roasted Potatoes

This recipe is incredibly easy and incredibly good, and one of my best recipes for those moments when I end up with surprise company. Amounts are easily expanded, I can change the ingredients if necessary (eliminate the garlic or rosemary if I had a guest with a delicate stomach) and if I’m in a hurry, I cut the chunks of potato smaller so they’ll cook faster.

Christina Dodd’s Easy Rosemary and Garlic Roasted Potatoes

Ingredients

— Red or white new potatoes, small and firm (the size of the potatoes determines how many I fix, but I figure at least two per person.)

— Olive oil

— S&P (You can use flavored salts if you like them — a little smoked salt with this is great. Fresh ground pepper, please.)

— Fresh rosemary (my husband likes the flavor of rosemary, but he doesn’t like to chew the needles, so I don’t mince. Rather I cut it into pieces large enough for him to flick off with his fork.)

— Fresh garlic, peeled and sliced

Directions

Preheat the oven to 400 degrees. I have a convection oven, and for this recipe I use the convection/bake setting. It works beautifully! Use a heavy duty cookie sheet, and pre-heat it on the lowest rack.

Cut the potatoes into mouth-filling bite-sized chunks. I usually cut them into pieces at least an inch by an inch by an inch, but it depends on the size of the potatoes — sometimes I get six chunks out of a potato, sometimes four, if they’re small, I cut them in half — and it also depends on whether you’re in a hurry. Obviously, smaller chunks will cook faster.

In a large bowl, place the potatoes and rosemary, then dribble with olive oil and toss until the potatoes are coated. Add S&P and toss again. Open the oven and carefully spread the potatoes, rosemary, and any extra oil on the piping hot cookie sheet, Use tongs to turn them cut side down and quickly shut that oven. A couple of times during baking, use a spatula to loosen and rearrange the potatoes. Bake until the potatoes can be pierced with a knife, 20-40 minutes (time depends on the size of your pieces and whether you’re using convection or not.) Add the garlic slices, bake another five minutes or until they’re soft and slightly brown. (If you like garlic crispy, toss it in earlier.)

Serve with pork rack or steak or lamb, or eat the potatoes on their own. They are addictive, and they’re good served cold, the next day, tossed with vinaigrette in a green salad.

Wine pairing: Because these potatoes are bursting with great flavors, try a Sangiovese with a lot of red fruit and cherry flavors. (Check the label for tasting notes.) For special occasions, I like Seghesio’s Sangiovese, but honestly, Sangiovese is my favorite wine and for me, it’s hard to go wrong with a Sangiovese or Chianti.

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