3 pound fingerling potatoes
2 tablespoons extra virgin olive oil
6 garlic cloves, minced
2 tablespoons chopped rosemary (about 4 sprigs)
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
Preheat oven to 400°F.
Rinse potatoes. Place potatoes in a 7”x10”x3” baking dish (or similar size).
Combine remaining ingredients in a small bowl. Stir to combine. Pour over potatoes. Toss with clean hands until potatoes are well coated.
Bake 60-70 minutes, stirring occasionally until potatoes are fork tender. (Mine cooked 60 minutes).
Serve and enjoy!
COOK’S NOTE: You can substitute 2 teaspoons dried rosemary in place of the fresh rosemary.
Recipe developed by Donna Elick - The Slow Roasted Italian
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