Roasted Baby Potatoes with Garlic Chips and Rosemary

I love these little gems. These fluffy pockets of joy just waiting to be filled with flavor!  Some recipes you just don’t mess with. This is one of them, Roasted Baby Potatoes with Garlic Chips and Rosemary! The harmony of flavors that are created in this dish are hard to beat.  Crispy caramelized garlic chips, herbaceous and crispy bits of rosemary, fluffy caramelized baby potatoes, and a heavy hand of fresh ground black pepper.

That amazing bronze statue is actually my prized pepper grinder!  I have yet to find another grinding apparatus that can produce the same amount of pepper.  Should I name it?  Suggestions?

Cut your babies in half,  pick your fresh rosemary into small clusters, cut your garlic into chips (you can use a mandolin as well).

Oh yea!

Toss everything in a bowl and douse with XVOO.

Spread out onto a sheet pan.  Bake at 400F for 20-30 minutes or until a knife will easily insert into a potato.

When I plate these I make sure to pick up all of the rosemary and garlic and sprinkle back over dish.

Roasted Baby Potatoes with Garlic Chips and Rosemary
Write a review
2 pounds of baby potatoes
8 cloves of garlic sliced thin
1/4 cup of picked fresh rosemary
1/4 olive oil
Salt and fresh ground pepper to taste
Slice potatoes in half and toss into a large bowl with all other ingredients. Toss and spread out onto a sheet pan lined with parchment paper. Bake at 400F for about 25 minutes or until a knife will insert into a potato easily.
Chef MN's Blog

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>