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Rosemary Roasted Red Potatoes


2 lb unpeeled red potatoes; cut into 1-1/2-inch dice
3 tablespoon olive oil
1 teaspoon paprika
3 teaspoon crushed rosemary; divided
1 teaspoon crushed garlic
1/2 teaspoon salt

If you have time, soak the diced potatoes in water to cover for an hour or so, then rinse and blot off excess water; the texture will be even better this way. In the bottom of a roasting pan, mix oil, paprika, garlic and 2 teaspoons rosemary. Throw in potatoes and toss to coat, then spread in a layer. Sprinkle salt and remaining 1 teaspoon rosemary over the surface. Cover and bake at 425: F for 20 - 30 minutes. They should be tender or nearly so. Stir, then return to oven uncovered 20 minutes to brown, stirring a couple of times.

Yield: 6 - 8 servings




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