Roasted Red Potatoes with Garlic and Rosemary

My grandfather was adamant about eating potato skins, that’s where all the nutrients are he said. So we eat them in my family. He was a kid from the Kansas who grew up to be a doctor, seems like a good source to me.

Ingredients

1 head garlic

4 tbsp. olive oil, divided

3 tbsp. butter, melted

3 lbs. red potatoes, cut into 2-inch pieces

2 tbsp. MarnaMaria Spice & Herbs Rosemary

1 tbsp. Kosher salt

2 tsp. black pepper

Directions

1. Heat oven to 425°F

2. Cut off top of garlic head, drizzle with 1 tbsp. olive oil, wrap in a foil.

3. Meanwhile, in a large bowl, combine remaining olive oil, melted butter, potatoes, rosemary, salt, and pepper.

4. Spread in a single layer on a prepared baking sheet.

5. Place wrapped garlic on baking sheet as well.

6. Roast until potatoes are fork tender, about 25 minutes, shaking tray one or two times during cooking.

7. Remove from oven, unwrap garlic and squeeze over potatoes. Stir gently to combine.

8. Season with salt and pepper as needed.

Serves 6

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