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Rosemary Pan Roasted Potatoes

User rating
 
 5.0 ( 1 )
 










rachel12/13/10




These mini red potatoes are as soft as butter and so flavorful. It also freezes well and can be made in advance and reheated






  • SERVING/YIELD
    20 Mini Potates


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy


  • BLESSING
    Ha'adama


  • RECIPE
    #741















  • rachel

  • busyworkingmom











INGREDIENTS













  • 20 Mini Potatoes










  • 1 tsp Rosemary










  • 1 tsp Thyme










  • ½ tsp Salt










  • 2 Clove crushed garlic










  • ½ Tbsp Italian Seasoning (or Oregano)










  • 3 Tbsp Oil










  1. Wash the potatoes, don't peel them. Place them in a large pan so that all the potatoes have contact with the bottom.



  2. Add the oil and heat the pan to a medium flame for 10 minutes, stir occasionally.



  3. Add the spices and garlic. Set the flame on to a very low flame and let it cook with the pan covered for 2-2 1/2 hours or until the potatoes are soft and cooked through. Check on the potatoes occasionally and stir it but mostly it can be left alone.

























CONVERTER





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REVIEWS

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Average user rating from: 1 user(s)

Rating:
 
 5.0   (1)
 
 

gone in minutes.......

Rating:
 
 5.0
Reviewed by busyworkingmom
April 30, 2012
 

This is my new favorite red potato recipe, so much flavor!

 
 
 
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