Paula Deen Oven Roasted Red Potatoes with Rosemary and Garlic

Paula Deen oven roasted red potatoes with rosemary and garlic turn baby red potatoes, olive oil and garlic into a crispy, golden side dish in 50 minutes. Save these easy roasted potatoes for Sunday dinner, potlucks or holiday tables, because they come together on one pan.

Peeling a narrow strip around the middle of each potato lets the garlic and rosemary oil soak in while the skin stays on. Skip it and the skins stay tight, so the flavor sits outside instead of in the potato.

Paula tosses the potatoes in the oil, garlic and rosemary before they ever touch the pan, so every side gets coated. Because the recipe also works chilled, you can roast them ahead and serve them next to fried chicken or ham.

Paula Deen Oven Roasted Red Potatoes with Rosemary and Garlic

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

190

kcal

Small red potatoes roast until the insides turn soft and creamy while the peeled bands brown and crisp. The garlic and rosemary bits caramelize in the pan, so each potato picks up a savory, herby finish.

Ingredients

• 1 1/2 lbs small (about 15) scrubbed and dried baby red new potatoes
  

• 1/4 cup extra virgin olive oil
  

• 4 to 6 cloves garlic
  

• 1 tablespoon or 1 teaspoon dried rosemary fresh rosemary
  

• Kosher salt
  

• Pepper
  

Directions

• Prep the potatoes: Scrub and dry 1 1/2 lbs baby red potatoes, then pare a narrow strip of peel from the middle of each one. That bare band is where the oil and herbs will sink in.
• Make the oil mixture: Mix 1/4 cup extra virgin olive oil, 4 to 6 cloves garlic and 1 tablespoon fresh rosemary in a large bowl. If you only have dried rosemary, use 1 teaspoon instead.
• Toss and season: Add the potatoes to the bowl and toss well so each one is coated. Then season with kosher salt and pepper.
• Roast until tender: Transfer the potatoes to a shallow baking pan and roast at 350°F. They are done when the tip of a knife slides in easily.
• Serve: Serve the potatoes hot, spooning the garlic and rosemary bits from the pan over the top. They are also good chilled, alongside fried chicken or ham.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use dried rosemary instead of fresh?

Yes, the recipe allows either. Use 1 tablespoon of fresh rosemary or 1 teaspoon of dried, since dried is much more concentrated.

Why do you peel a strip off each potato?

That bare band lets the garlic and rosemary oil reach the flesh instead of just coating the skin. It also gives the potatoes the classic striped look.

Can I serve these cold?

Yes, Paula says they can be chilled and served with fried chicken or ham. That makes them handy for picnics and potlucks, since you can roast them the day before.

What can I use if I don't have baby red potatoes?

Baby Yukon golds or other small new potatoes work well. If they are larger, cut them into 1 1/2 inch pieces so they roast evenly.

How do I know when the potatoes are done?

Poke one with the tip of a knife, and it should slide in with no resistance. If it still feels firm in the center, give the pan another 5 to 10 minutes, since size changes the time.