My grandfather was adamant about eating potato skins, that's where all the nutrients are he said. So we eat them in my family. He was a kid from the Kansas who grew up to be a doctor, seems like a good source to me.
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Roasted Red Potatoes with Garlic and Rosemary
- Yield: Serves 6
Description
My grandfather was adamant about eating potato skins, that's where all the nutrients are he said. So we eat them in my family. He was a kid from the Kansas who grew up to be a doctor, seems like a good source to me.
Ingredients
Scale
- 1 head garlic
- 4 tbsp. olive oil, divided
- 3 tbsp. butter, melted
- 3 lbs. red potatoes, cut into 2-inch pieces
- 2 tbsp. MarnaMaria Spice & Herbs Rosemary
- 1 tbsp. Kosher salt
- 2 tsp. black pepper
Instructions
- Heat oven to 425°F
- Cut off top of garlic head, drizzle with 1 tbsp. olive oil, wrap in a foil.
- Meanwhile, in a large bowl, combine remaining olive oil, melted butter, potatoes, rosemary, salt, and pepper.
- Spread in a single layer on a prepared baking sheet.
- Place wrapped garlic on baking sheet as well.
- Roast until potatoes are fork tender, about 25 minutes, shaking tray one or two times during cooking.
- Remove from oven, unwrap garlic and squeeze over potatoes. Stir gently to combine.
- Season with salt and pepper as needed.
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