Rosemary Golden Baby Potatoes

​Ingredients

• 1 Bag Golden Baby Potatoes (rinsed, dried, left whole)
• 6 Garlic Cloves (minced)
• Ground Black Pepper (to taste)
• 2 – 4 TBSP Olive Oil
• 1 TSP Rosemary 
• Salt (to taste)

Instructions

Preheat the oven to 400°F.

In a mixing bowl add garlic, oil, spices and mix well. Toss in potatoes until equally coated with mixture.

Place on a baking sheet and bake for 20 – 35 minutes until cooked. 

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Tips

• Amount of olive oil will vary by size but they should be equally coated.
• Cook time varies by potato freshness and size.
• Do not substitute minced garlic with dry for best results.
• Dry or fresh rosemary are exchangeable.
• I like to rinse the potatoes and allow them to air dry on a paper towel.
• Leftovers last up to 6 months in the freezer.
• Leftovers last 3 – 5 days in the refrigerator.
• Olive oil requirement will vary by potato sizes.
• Side dish compliments grilled chicken, pan seared salmon, pork chops, steak or turkey.
• Substitute rosemary for italian seasoning or parsley.
• Substitute yellow potatoes for reds.
• The aroma leaves guests believing you’ve been cooking for hours.
• Wrap in aluminum foil and grill sealed with a few fork holes is a cooking alternative.
• You may cut back the garlic to your taste.