Rosemary and Garlic Roasted Potatoes

Rosemary and Garlic Roasted Potatoes

These are the potatoes I like to serve with Roast Beef.  I will never advocate cutting starches from your diet entirely but I will stress moderation and portion control.  Try to focus on lean protein and fresh veggies but remember your brain runs off carbs!!!

Serves 4

6 – 8 Small red skinned potatoes (about 1.5 pounds), skin on (washed), sliced in half

1 tbsp extra virgin olive oil

1 Large Sprig of rosemary

5 Cloves garlic, smashed

½ tsp coarse salt

¼ tsp pepper

–       Preheat your oven to 425.

–       Combine all of the ingredients in a large casserole dish (I use my lasagna pan); mix well.

–       Roast the potatoes for 45 minutes to an hour, until the potatoes are cooked through and are slightly darkened.

Notes:

1. You can use virtually any potato under the sun here!
2. Fresh thyme would work well too.