Garlic and Rosemary Roasted Potatoes


6 medium potatoes (washed NOT peeled)

1/2 Cup Extra Virgin Olive Oil (or any decent Olive Oil)

2 4-5" sprigs of FRESH Rosemary (If you do not have access to fresh Rosemary, you may substitute a slight PINCH of dried Rosemary making sure to evenly distribute this slight PINCH-too much Rosemary can ruin any recipe with subtle flavors with a "perfume-y" taste)

6 Whole cloves (not bulbs, individual cloves) garlic peeled, not sliced (Yes, 6! -When roasted, garlic loses much of its bite and adds a subtle flavor).

Salt and Pepper



1. Pour oil into a shallow baking pan (I use a Pyrex "lasagna pan-about 2 1/2" high and 10x14")

2. Cut potatoes into wedges and place in pan and toss in olive oil

3. Toss in Rosemary

4. Toss in Garlic

5. Generously season with Salt and Pepper

6. Bake in a 350 oven for 1 hour, stirring every 15 minutes to re-coat potato wedges and distribute seasonings. Remove to serving dish with a slotted spoon (leaving the excess oil in the pan) and serve hot.

An interesting twist:

For picnics or luncheon, prepare recipe as above, allow to cool for 1/2 hour and sprinkle with 2-3 Tbs of good quality Balsamic Vinegar. Serve at room or "warm" temperature. A wonderful change from Potato Salad

Really twisted:

Prepare as above. Remove only potatoes to a large mixing bowl, reserving the oil and garlic cloves. Discard Rosemary. Allow oil and potatoes to cool to room temperature. Put in a blender the roasted garlic cloves, 3 Tbs of Balsamic Vinegar (or red wine vinegar), 1 egg yolk. 1 tsp dry mustard, salt and pepper to taste. Add additional olive oil to bring total to 1/2 cup of oil. Place cover and fire up the blender on high, thus liquefying the mixture. Slowly drizzle the oil into the blender creating a very tasty mayonnaise. Add the mayonnaise to the potatoes, check the seasoning and chill in refrigerator until ready to serve.