Roasted Rosemary Garlic Marble Potatoes

Just perfect for the Little Potato Company's Terrific Trio marble pototatoes

  • 2 lbs marble potatoes
  • 1 sprig fresh rosemary 7 to 10 inches
  • 3 tablespoons finely chopped parsley
  • 3 medium sized cloves of garlic, chopped finely
  • 4 tablespoons olive oil
  • salt and pepper
YIELD: 8 servings
COURSE: Vegetables and Sides
CUISINE: Italian
  1. Rinse off the potatoes in a colander and set aside to dry. Peel the garlic cloves and finely chop. Strip the rosemary sprig of its needles and finely chop them.
    Place the potatoes, chopped garlic, chopped rosemary, parsley and olive oil into a large mixing bowl. Mix together with a large spoon until the potatoes are evenly coated. Sprinkle in salt and pepper and mix again.
    Pour the potatoes into a roasting pan making sure to scrape everything from the mixing bowl. Place the roasting pan into a preheated 400 degree oven. Remove 12 to 15 minutes later and stir or shake the potatoes. Place back into the oven for another 8 to 10 minutes until the skins start to brown and the potatoes become fork tender.