Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

  These roasted fingerling potatoes are just about one of the easiest dishes to throw together in no time at all! I like to pick up a few bags of the multi-colored variety from the Santa Monica Farmer’s Market. They include the beautiful purple, Peruvian potato.     Olive oil, a generous sprinkle of sea salt, a couple sprigs of rosemary, and fresh-crushed garlic are all you need before your kitchen is wafting with fragrant aromas.     These garlic cloves I picked up from the Farmer’s Market were quite possibly some of the most fresh, aromatic cloves I’ve ever had the pleasure to cook with. Note to self- garlic from the Farmer’s Market is of a distinctly higher quality than that from the supermarket.     Prep Time: 35 mins Serves: 4-6 Ingredients 2 lbs, Multi-colored Fingerling Potatoes, halved 2 tbsp, Olive oil 3 Garlic cloves, minced 2 large sprigs Rosemary, roughly chopped Sea salt and pepper Preparation Preheat oven to 400F. In a large mixing bowl, combine the potatoes, olive oil, minced garlic, and chopped rosemary. Season with sea salt, black pepper, and red chili pepper flakes (optional). Pour the potatoes on a large baking sheet and place in the oven to roast, stirring occasionally. Cook for 25-30 minutes, or until potatoes are tender and golden brown. Serve with a side of ketchup or homemade lemon aioli.  ...