Munchie Monday: Roasted Rosemary Potatoes

Here is the promised recipe for Roasted Rosemary Potatoes.  Daughter M found the recipe on The Barefoot Contessa-Ina Garden on the Food Network

Roasted Rosemary Potatoes 

1 -1/2 lb. small red potatoes-we used new red potatoes

2 Tbs olive oil

3/4 tsp kosher salt 

1/2 teaspoon freshly ground black pepper

3 cloves garlic, crushed

2 Tbs. fresh rosemary

Preheat the oven to 400 F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. 

Dump the potatoes on a baking sheet (we lined our sheet with Silpat) and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve.

These were really scrumptious!  Dear One ate quite a good serving of them.  Yay!  Successful cooking.