| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 12 to 18 servings |
Ingredients
- 6 cloves garlic
- 2 sprigs rosemary
- 1/2 cup (1 stick) butter
- 2 pounds brown fingerling potatoes
- 2 pounds small purple potatoes
- 2 pounds small red potatoes
- Kosher salt and freshly ground pepper
- 2 tablespoons minced fresh parsley
Instructions
- Preheat the oven to 400 degrees F. Mince the garlic really finely, then strip the leaves off the rosemary sprigs and mince them finely, too.
- Melt the butter in a small skillet over medium heat, then throw in the rosemary and garlic. Reduce the heat to low and simmer 10 minutes, or until the butter is totally infused.
- Arrange all of the potatoes on baking sheets and toss with the butter mixture. Roast 35 to 45 minutes, or until the potatoes are tender and nice and golden brown. Arrange them on a large platter, add salt and pepper to taste and sprinkle the parsley over the top.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 243 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 20 mg |
| Sodium | 558 mg |
Reviews
Absolutely delectable. If using whole small potatoes, pierce the skins to allow the steam to escape. Infusing the butter with the garlic and rosemary makes a huge difference, and I’m going to use that technique again.
Absolutely delicious!
I had to cut this recipe down to a third with 2 pounds of potatoes, but that was easy enough! Very, very good. Next time, I’ll add more garlic and rosemary, but that’s to my own taste. it was very, very easy and delish! Definitely would do again.
These are very tasty. The rosemary and garlic give them a lot of flavor and it’s a very simple dish to make. I cut the butter in half and it was still delicious.