Wednesday, September 29, 2010

Roasted Rosemary Baby Yukon Potatoes

By Paul Briand

This is a side dish that has a great ROI -- return on investment. With the investment of little time, the return is huge in terms of flavor.

28 ounces small Yukon potatoes
1 tablespoon cornstarch
1 tablespoon chopped fresh rosemary
2 teaspoons dried rosemary
1 teaspoon garlic powder
1/8 teaspoon pepper
2 tablespoons olive oil

1. Preheat oven to 450 degrees;
2. Rinse and quarter the potatoes;
3. In a large zipper-bag, add the potatoes along with the cornstarch, rosemary, garlic powder and pepper;
4. Shake well to coat;
5. Transfer potatoes to large baking dish and spread them into a single layer;
6. Drizzle olive oil over the potatoes;
7. Bake for 30 minutes, giving the potatoes a turn at the halfway point.

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