Whole Roasted Garlic Rosemary Potatoes


  • 1-½ pounds Small Red Skinned Potatoes 1 tablespoon Garlic Infused Olive Oil ¼ Tablespoon Sea Salt {or more to taste} A few grinds of Fresh Black Pepper 2 sprigs of Rosemary Leaves, chopped

Wash the potatoes and place into a pot with enough water to cover the potatoes. Bring to a boil. Cook for about 12-15 minutes or until a knife can be inserted but still meets some resistance. Drain, and place in a large bowl. Toss with the garlic olive oil, sea salt, black pepper and chopped ro...

View full recipe at SpringPad


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