RCI-MT.001.0161.001

Rosemary-roasted Potatoes

Name: Rosemary-roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1½ lbs small red-skinned potatoes (scrubbed); 2 cloves garlic (peeled and bruised); 1½ to 2 tbsp olive oil; ½ tsp crushed or finely chopped fresh rosemary; 1 unit salt and pepper to taste; 1 tbsp water or vegetable broth; 1 unit splash of balsamic vinegar (optional)

Rosemary-roasted Potatoes from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

small red-skinned potatoes
scrubbed
1½ lbs
garlic
peeled and bruised
2 cloves
olive oil
1½ to 2 tbsp
crushed or finely chopped fresh rosemary
½ tsp
salt and pepper to taste
1 unit
water or vegetable broth
1 tbsp
splash of balsamic vinegar
optional
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Rosemary-roasted Potatoes

Ingredients

Method

What Makes This Variant Distinct