Roasted New Potatoes with Garlic and Rosemary
Recipe By: Chef Jeff Bland, Division Chef and Innovation Expert, US Foods Roanoke
Ingredients:
12 to 16 Small, Red or Yellow New Potatoes
1 or 2 Cloves Garlic
1 Small Sprig Rosemary
4 Tablespoons Olive Oil
Salt and Pepper to taste
Directions:
Pre-heat oven to 425 degrees.
Wash and slice potatoes in half and hold in cold water until ready to use.
Crush and mince the garlic clove,
De-stem the rosemary leaves and chop.
On a cookie sheet or baking pan, spread the olive oil over the pan and sprinkle with salt and pepper. Drain the potatoes well and place cut side down into the olive oil.
Sprinkle the top of the potatoes with the rosemary, minced garlic, and a little more salt and pepper. Place the pan in the oven and roast until the bottom of the potatoes is very crisp and brown, about 45 minutes. Remove from the pan gently with a spatula and serve immediately.
Serves 4.
Recipe By: Chef Jeff Bland, Division Chef and Innovation Expert, US Foods Roanoke
Ingredients:
12 to 16 Small, Red or Yellow New Potatoes
1 or 2 Cloves Garlic
1 Small Sprig Rosemary
4 Tablespoons Olive Oil
Salt and Pepper to taste
Directions:
Pre-heat oven to 425 degrees.
Wash and slice potatoes in half and hold in cold water until ready to use.
Crush and mince the garlic clove,
De-stem the rosemary leaves and chop.
On a cookie sheet or baking pan, spread the olive oil over the pan and sprinkle with salt and pepper. Drain the potatoes well and place cut side down into the olive oil.
Sprinkle the top of the potatoes with the rosemary, minced garlic, and a little more salt and pepper. Place the pan in the oven and roast until the bottom of the potatoes is very crisp and brown, about 45 minutes. Remove from the pan gently with a spatula and serve immediately.
Serves 4.
