Tiny Red Roasted Potatoes With Rosemary Recipe - Cooking Index
Tiny Red Roasted Potatoes With Rosemary Recipe - Cooking Index
This is a terrific small treat to pass at parties with drinks, or to serve with a roast chicken or roast pork for dinner. As a party food, it is easy for guests standing up to eat them without spilling The potatoes also make good picnic fare. If you make them ahead and refrigerate them, bring them up to room temperature before serving.
Type: Vegetables| 4 lbs | 1816g / 64oz | Tiny red potatoes, 1" dia - (abt 60) - unpeeled |
| 4 tablespoons | 60ml | Fresh rosemary leaves |
| = (or 2 tbspns crumbled dried rosemary) | ||
| Rosemary branches - for garnish | ||
| 1/4 cup | 59ml | Olive oil |
| 1 tablespoon | 15ml | Kosher salt |
Preheat oven to 375 degrees.
Rinse the potatoes in a colander and allow to dry, or pat dry with paper towels.
If using fresh rosemary, remove the needlelike leaves from the fresh rosemary branches, and chop them very fine.
Put the potatoes in a roasting pan and add the olive oil, salt, and chopped rosemary or crumbled dried rosemary. Using your hands, roll the potatoes in the olive oil, salt, and rosemary so they are all well coated, and spread them out in a single layer.
Bake for 30 minutes. Check to see if the potatoes are done; when a fork easily pierces the center of a potato, they are ready. If not, bake 5 or 10 minutes longer and test again.
Serve warm or at room temperature on a platter, surrounded by fresh rosemary branches, if you have them.
This recipe yields 16 to 20 appetizers.
Source:
Cookbook Digest, Nov/Dec, 1999
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