Ingredients:
1 Pound Baby Potatoes
2 Tbs. Olive Oil
3 Cloves Garlic
1 Shallot
1 Tbs. Fresh Rosemary
1/2 tsp. Kosher Salt
1/2 tsp. Coarse Ground Black Pepper
I found the potatoes at Trader Joe's
| |
Heat Oven To 350°
Peel and rough chop garlic.
Peel and slice shallot.
Chop rosemary a few times.
Measure salt and pepper.
| |
Place cast-iron or other pan on the stove.
Turn heat to medium-high.
Add oil and potatoes to the pan.
Stir and toss a few times to coat potatoes with oil.
| |
Add herbs and spices to the pan.
Stir and toss a few more times.
Make sure that the potatoes pick up some salt and pepper.
The garlic, shallot and rosemary will fall to the bottom of the pan, which is fine.
| |
Place pan, uncovered, into the oven.
Tiny potatoes will take 25-30 minutes to cook.
You need to stir them a couple of time as they roast.
Chew on a cooked potato to make sure they are cooked.
Remove pan from oven and let the potatoes rest in the pan for a good 10 minutes.
| |
Place potatoes into a bowl and scrape all of the toasty pieces of shallot, garlic and rosemary on top.
The best way to eat the potatoes is with your fingers, one by one, smashing them into the garlic and shallots so that they stick to the potato.
| |
|
