Growing up, my mom had to twist my arm to cook. I was not a fan. It wasn’t until I developed a crush on a professor (okay, graduate assistant instructor) in college that I decided I wanted to cook. David loved cooking and would treat his students to a buffet of delights at his home as we dropped off our big assignment. From that moment on, I wanted to learn how to cook. How lame, right?
While nothing ever happened with my instructor, other than developing a nice friendship, I discovered that I wanted to learn how to cook. After college came to an end, I went to live on my own as a graduate student. As I spent many hours reading and learning about psychology, I also tested out new recipes (often on my friends) in my small kitchen.
One of my first recipes involved roasting red potatoes. We never ate them in my house growing up so it was completely new to me. I learned that they were delicious and very easy to make!
Surprisingly, I forgot about how delightful they were and didn’t make them for years. I threw together some of my favorite flavors and created these amazing Rosemary & Garlic Roasted Potatoes. I hope you enjoy them as much as my family and I did.
- 2 lb small red potatoes
- 1/4 C olive oil
- 2 tsp kosher salt
- freshly ground black pepper (to taste)
- 4 garlic cloves, minced
- 1 Tbsp dried rosemary
- 1/4 C grated parmesan cheese
- Cooking spray
- Preheat oven to 400 degrees.
- Clean the potatoes, then cut into quarters. Place in a large bowl.
- Add olive oil, salt, pepper, garlic, rosemary, and parmesan to bowl of potatoes. Toss to coat.
- Lightly spray cookie sheet (or aluminum foil lined casserole dish) with cooking spray.
- Spread potatoes in one layer on the cookie sheet.
- Roast in the oven for 45 minutes. Flip the potatoes while they cook after 20 minutes.
- Remove from oven and serve.