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Friday, February 18

Roasted rosemary-garlic fingerling potatoes

Potatoes, fingerling
1 ½ pounds
Olive oil
2 tablespoons
Butter, unsalted, cubed
3 tablespoons
Salt, sea
1 teaspoon
Garlic, finely minced
5 cloves
Rosemary, stemmed, chopped
1 sprig
Pepper, freshly ground
¼ teaspoon
  1. Preheat oven to 425°F; grease a baking dish.
  2. In a large saucepan over medium, heat oil; add butter and 2 teaspoons minced garlic.
  3. Cook until garlic is slightly golden; transfer garlic to a small bowl and set aside.
  4. In the same saucepan, add potatoes, and coat with the butter mixture.
  5. Reduce heat to low, cover, and cook for 10 to 12 minutes; toss occasionally.
  6. Bring heat back to medium, season with salt and pepper; add garlic and rosemary, and cook until garlic is translucent and sticks to potatoes.
  7. Transfer to baking dish, cover, and roast in oven for 15 minutes.
  8. Uncover, and roast for another 2 to 3 minutes, until the garlic is fragrant and golden, and the potatoes are tender.

1 comment:

  1. Mmmm - that sounds so good. I could easily substitute a light smoked olive oil for the butter...