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Receta Tiny Red Roasted Potatoes With Rosemary
by Global Cookbook

Tiny Red Roasted Potatoes With Rosemary
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Ingredientes

  • 4 lb tiny red potatoes, 1" dia - (abt 60) unpeeled
  • 4 Tbsp. fresh rosemary leaves
  •     (or possibly 2 tbspns crumbled dry rosemary)
  •     Rosemary branches for garnish
  • 1/4 c. extra virgin olive oil
  • 1 Tbsp. kosher salt

Direcciones

  1. Preheat oven to 375 degrees.
  2. Rinse the potatoes in a colander and allow to dry, or possibly pat dry with paper towels.
  3. If using fresh rosemary, remove the needlelike leaves from the fresh rosemary branches, and chop them very fine.
  4. Put the potatoes in a roasting pan and add in the extra virgin olive oil, salt, and minced rosemary or possibly crumbled dry rosemary. Using your hands, roll the potatoes in the extra virgin olive oil, salt, and rosemary so they are all well coated, and spread them out in a single layer.
  5. Bake for 30 min. Check to see if the potatoes are done; when a fork easily pierces the center of a potato, they are ready. If not, bake 5 or possibly 10 min longer and test again.
  6. Serve hot or possibly at room temperature on a platter, surrounded by fresh rosemary branches, if you have them.
  7. This recipe yields 16 to 20 appetizers.
  8. Comments: This is a terrific small treat to pass at parties with drinks, or possibly to serve with a roast chicken or possibly roast pork for dinner. As a party food, it is easy for guests standing up to eat them without spilling The potatoes also make good picnic fare. If you make them ahead and chill them, bring them up to room temperature before serving.
  9. Kosher salt is a coarse-grain salt. It is favored by many cooks who like the coarseness and the taste better than the finer-grained table salt. On these potatoes, it adds a little crunch, that is pleasing.