Roasted Potatoes

  • 1½ lbs small potatoes
  • 3 cloves thinly sliced garlic
  • 2 tbsp olive oil or canola oil
  • ½ tsp crum­bled rosemary

Since the nutri­ents are just below the skin, we are going to scrub the pota­toes, instead of peel­ing. Scrub and rinse pota­toes. Pre­heat the oven to 400oF. In a large bowl com­bine the ingre­di­ents and trans­fer to a roast­ing pan. Allow to roast for 45 min­utes or unil golden brown and cooked through.

roasted potatoes lg


  1. When choos­ing pota­toes, look for the ones with the smoothest skin, with as few blem­ishes as pos­si­ble. Also avoid the green­ish ones as they will have a bit­ter taste.
  2. If the pota­toes are large, cut them first in halves or quar­ters, depending.
  3. To make roast­ing eas­ier, you could first cook the pota­toes on the stove top in boil­ing water for about 10 min­utes. Do this before com­bin­ing with other ingredients.

Restu­rants Direc­tory
About Bar­ba­dos

Cur­rent Edi­tion of Caribbean Dreams Magazine

Photo orig­i­nally from food​net​work​.com

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