Red potatoes are so delicious and intimidating at the same time! My husband went to the grocery store to pick up a few things and came back with these one day. I have eaten them on many occasions, however, I have never made them! I have heard many horror stories about these red skin potatoes cooking for hours and never getting soft. So excuse me but I did not cook these for about 2 weeks after he brought them home! Finally I decided, how bad can these be? If they do not cook I’ll just through them out or keep cooking until they get soft!
I usually am not a fan of rosemary in large amounts but small quantities are great to add a really lovely flavour. I thought should I get some fresh rosemary from my in law’s home but I felt to lazy to drive to go get it. As I reached for the dried rosemary in my spice rack I remembered my friend Ana gave me a few herb plants for Christmas to start my very own herb garden. It’s still a baby plant but I was lucky enough to get a good amount to flavour my potatoes and not totally strip down my pretty little plant!
The garlic added a really great flavour and the fragrance was really great while sizzling away in the oven! The potatoes were still a bit hard at 30 minutes but I left them for a bit longer and voilà they were perfect little steamy mouthfuls ready to consume! I couldn’t believe how great these turned out. Great as a side dish eaten with meat or as an appetiser eaten with a creamy cheesy dip or simply by itself! Enjoy!
- 1 1/2 lb Klondike Red skin petite potatoes
- 3 tbsp vegetable oil
- 1 tsp fresh rosemary, finely chopped
- 1 tbsp garlic, finely minced
- 1 1/2 tsp salt
- 1 tsp black pepper
- Wash and cut red skin potatoes in half.
- Preheat oven to 350º and line a flat tray with foil.
- In a bowl, mix all the other ingredients and then add the halved potatoes and coat well with the mixture.
- Evenly lay potato halves skin side down on the tray in a single layer.
- Bake for 45 minutes or until potatoes are tender when poked with a knife.