Roasted Garlic-Rosemary Potatoes

A great time-saver that can be prepared the night before, this tasty potato recipe can include other vegetables. By Judi B. Moyza, this recipe is featured in the Amado Territory Ranch Inn's Cookbook.

 

5 pounds new red potatoes
Extra virgin cold pressed olive oil
20 cloves garlic
Fresh Rosemary
Paprika

Wash and cut potatoes into half or quarters depending on size.
Place in a glass bowl or directly into a long, glass cooking dish.
This is to be a single layer dish and you may need to use two glass dishes.
Cut up at least 20 cloves of garlic. Add to potatoes.
Slice off fresh rosemary from stems of at least 3-4 rosemary stems and place in with garlic and potatoes.
Cover with olive oil and sprinkle with paprika. Stir and cover with plastic wrap. Refrigerate for at least 4 hours.
Stir whenever you think of it or open the refrigerator. Preheat oven to 400 degrees.
Roast in glass dish for 45-60 minutes. The potatoes will be a little crusty on the outside.
Take a brown paper bag, smooth and cover with a paper towel. Drain potatoes and vegetables.
Serve with a sprinkle of fresh parsley or fresh cilantro. If using vegetables, try fresh basil.

Hint: You can add vegetables to this recipe including carrots, butternut squash, zucchini, eggplant and more.
During the last 20 minutes of cooking, you can add fresh tomatoes with fresh basil.