Among the simplest sides to organize for virtually any meal is among roasting new taters. Cut the taters into workable sized pieces, toss all of them with some essential olive oil, garlic clove, rosemary oil, and salt, after which roast them within the oven in a hot temperature until they're brown and crispy in the edges and cooked though within the center. Great with steak or chicken.
In the recipe archive, first published in 2005.
The little new taters work ideal for this dish, all you need to do is cut them in two. Otherwise cut the bigger new taters into 1 1/2-inch portions. You don't need to peel.
- 1 1/2 pounds of smallish new taters (red-colored or yellow skinned), washed, decline in half or quarters
- 2 Tablespoons of essential olive oil
- 2 cloves garlic clove, minced (a couple of teaspoons)
- 1-2 teaspoons fresh rosemary oil, minced
- 1/4 teaspoon Kosher salt
- Freshly ground pepper to taste
1 Pre-heat oven to 450°F (230°C). Place taters inside a large bowl. Sprinkle with pepper and salt, essential olive oil, rosemary oil, and garlic clove. Toss until taters are very well covered with everything else.
Spread the taters out on one layer of the roasted pan (a sturdy pan which takes high oven warmth, a typical cookie sheet may warp). Roast for 40 minutes, or until taters are cooked through and browned. Serve immediately.
Hello! All photos and content are copyright protected. Don't use our photos without prior written permission. If you want to publish this recipe, please rewrite the recipe in your unique words and link to the origin recipe here on Simply Quality recipes.