January 19th, 2013
Garlic & Rosemary Red Potatoes
- 6-8 Medium Potatoes, chopped into medium sized chunks or 4′s
- Cold Pressed Oil (Coconut Oil, Olive Oil, or Grapeseed Oil are what I use)
- 2 Tbsp Rosemary Sprigs
- 4-6 Garlic Cloves, finely chopped
- Kosher Salt
- Black Pepper
Cook in Oven: Preheat oven to 400F. Drizzle baking sheet pan with oil. Spread out potatoes on the pan and drizzle with more oil. Sprinkle garlic and rosemary on top and a generous dash of salt and pepper (additional seasonings – see below) and place in oven. Bake for 10-15 minutes, give the potatoes a little flip and bake for another 10-15 minutes. When potatoes are soft and browned nicely, they will be done. Approx. 20-30 minutes depending on the oven.
Cook on Stove: Heat oil in a pan large enough for the amount of potatoes you have to lay flat in the pan. Add garlic and rosemary to the oil and stir for a minute. Add in potatoes and generous dash of salt and pepper to taste. Stir to incorporate the oil, garlic, and rosemary. Place a lid on the pan and keep heat at medium to medium high heat, stirring occasionally. The lid helps create steam to soften the potatoes faster while also allowing them to brown. After about 10-15 minutes take the lid off and continue cooking on medium high to high heat for another 10 minutes while stirring occasionally. When potatoes are soft and browned nicely, they will be done. Approx. 20-30 minutes.
NOTE: You can also cook both ways starting first on the stove for about 15 minutes and then place in the oven on Broil to finish cooking and to brown nicely for another 10-15 minutes. Turn potatoes once half way in. Use smaller chunks for ON THE STOVE cooking to speed up cook time.
**COOKING TIP: You can also add roughly chopped onion and/or peppers to the potatoes for additional flavor. Just add in with the potatoes and follow the same cooking directions.
**ADDITIONAL SEASONINGS: Use garlic powder and ancho-chili pepper powder for an additional flavor boost.
*For serving size use a ratio of 1-2 medium sized potatoes per person. Cut potatoes into medium sized chunks or in 4′s.