Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 ½ teaspoon chopped rosemary
  • 2 pounds baby red potatoes (quartered)
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 teaspoons chopped parsley

Instruction

  • Pre-heat the Oven - Set the oven rack to the middle position and the temperature to 400°F (204ºC).
  • Fry the Garlic - In a small saucepan or frying pan, add olive oil, minced garlic, and chopped rosemary. Cook over medium heat, constantly stirring, until the garlic starts to turn a light golden color, about 2 to 3 minutes.
  • Strain the Oil - Set a fine-mesh strainer over a medium bowl. Immediately strain the garlic oil mixture—Reserve the fried garlic and rosemary bits to add to the potatoes after roasting.
  • Season the Potatoes - Add the quartered potatoes to the bowl with the garlic-infused oil. Add salt and pepper, tossing until evenly coated.
  • Roast - Spread evenly on a large baking sheet and roast for 20 minutes. Use a spatula to turn over the potatoes and roast for another 20 minutes. Turn and roast until potatoes are crisp and tender, about 10 to 20 minutes more.
  • Final Seasoning - Toss the roasted potatoes with the reserved fried garlic and rosemary. Sprinkle with chopped parsley, and serve hot.