Roasted Potatoes with Rosemary and Bay
Simple seasonings can transform roasted potatoes into an exceptional dish. Here, they are tossed with rosemary and bay leaves, although other herbs, such as thyme and sage, would be equally delicious.
- 2 lb. (1 kg) waxy potatoes
- 1 garlic head, cloves separated
- 5 fresh rosemary sprigs, each 1 inch (2.5 cm) long
- 1 bay leaf
- 3 Tbs. olive oil
- Salt, to taste
Preheat an oven to 400°F (200°C).
Place the potatoes in a large piece of aluminum foil or in a large shallow baking dish just large enough to hold the potatoes in a single layer. Add the garlic, rosemary, bay leaf and olive oil. Season with salt and toss well. Add a splash of water.
Tightly close up the foil or cover the dish with foil. Roast until the potatoes are tender when pierced with a knife, 40 to 60 minutes. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).