No 4th of July weekend is complete without feasting on food. We had our fair share of dining out and also whipping up comforting and delicious food over the holiday weekend. T went out by himself and got groceries while already planning what would be for dinner at home. Lobster tail, grilled asparagus, and roasted potatoes.
Everything was downright delicious. Not gonna lie though; the roasted garlic and rosemary potatoes side dish stole the limelight, at least for me. The potatoes were soft to bite and the slightly wrinkled skin was charred to a perfect level of crispness.
Ingredients
1 lb Yukon gold baby potatoes, unpeeled and halved
2 cloves garlic, finely chopped
1 tablespoon dried rosemary
3 stalks scallion, chopped into 1/2-inch length
3 tablespoons extra virgin olive oil
I teaspoon coarse salt
Freshly ground black pepper
Method
1. Place rack in the middle of the oven and preheat at 400 degrees F.
2. Put the potatoes, garlic, and scallion into a 9x13 inch baking dish. Drizzle with olive oil. Add in the rosemary, salt, some freshly ground black pepper. Toss the ingredients together with your hands until evenly coated.
3. Roast the potatoes for 45 to 55 minutes, turning the potatoes every 15 to 20 minutes so that the surface browns and caramelizes evenly.
4. Serve as a side dish.
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