Rosemary Garlic Potato Wedges

While wandering around the Farmers Market and contemplating a side dish for dinner tonight, some small red potatoes caught my eye. I love roasting them, as they get so creamy on the inside and really don't need much to enhance their flavor. 

I wanted a fresh garlic flavor on the potatoes tonight, but roasting minced garlic at high temps for long periods of time usually results in overly browned or burned garlic bits with a bitter taste. My solution is to warm the olive oil with a smashed clove of garlic or two for just a bit to extract some of that fresh garlic flavor. If you don't care for garlic, by all means, skip that step. If you like a garlic flavor but don't want to take the extra step, sprinkle 1/4 to 1/2 teaspoon of garlic powder on the potatoes before tossing. Rosemary can be incredibly strong, which is why I always use it dried over fresh and don't use a lot, but you can adjust the amount to your own liking. Any variety of small/new potato will work here, and the recipe is very easy to adjust if you need more or fewer servings.

Served with grilled chicken breasts marinated in my Honey Mustard Marinade and some raw broccoli from the farmers market, we have a dinner made with fresh, local ingredients for just under $9!

Rosemary Garlic Potato Wedges

1 1/2 lbs small red potatoes
1 Tbsp olive oil
1-2 cloves garlic, smashed
1/2 tsp dried rosemary, crushed
Salt and pepper to taste

Directions: Warm olive oil and garlic in a small sauce pan over low to medium low heat while you prepare potatoes, for about ten minutes. Scrub potatoes but do not peel, pat dry and cut each potato into 8 wedges. Place in a large bowl or directly onto baking sheet, drizzle with olive oil when it is cool enough to handle, sprinkle with salt, pepper and rosemary and toss to evenly coat. Bake at 425 degrees for 45 minutes, until golden brown, turning once about halfway through.

Cost:

Potatoes: $3.50/quart container, used 3/4 =  $2.63

Total Cost: $2.63

Six Servings: $.44 per serving