Potatoes and their Herbal Partners: Rosemary Garlic Potatoes

October/November 1997
By Terri Pischoff 
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Rosemary-Garlic ­Potatoes
Serves 8

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An Italian friend always made these potatoes to go with roast chicken or lamb for Sunday dinner. They are also delightful as a brunch dish with scrambled eggs or as picnic or lunch fare. The potatoes may be left whole or quartered or diced. Quartered or diced ones will cook faster.

  • 8 small red potatoes (about 2 pounds)
  • 8 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup minced fresh rosemary, or 2 ­tablespoons dried
  • 1/2 cup finely chopped green onions
  1. Preheat the oven to 400°F. Place the potatoes and garlic in a baking dish large enough to hold them in a single layer. Drizzle with the olive oil and toss the potatoes to coat them evenly. Sprinkle with the salt, pepper, and rosemary, and toss them again.
  2. Roast for 45 minutes (for whole potatoes, less for cut-up ones), or until the potatoes are crisp on the outside and tender inside. Sprinkle with green onions and serve.
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