Garlic and Rosemary Mashed Red Skin Potatoes
So to compliment my brown sugar and rosemary ribs I whipped up some garlic and rosemary mashed red skin potatoes tonight. Â And compliment they did, they were good, good enough to be made again. Â Aside from being good they were easy, really easy.
These were easy and just took a little time to allow the potatoes to marinate, which provided some excellent flavor.
Ingredients
6 to 10 red skin potatoes
1/4 c olive oil
2 tsp garlic powder
1/2 tsp onion powder
2 tsp fresh rosemary finely chopped
1/4 tsp ground white pepper
margarine
Instructions
First I washed and quartered the potatoes, then placed them in a medium bowl.  If you wanted to you could peel them before you quartered them.  At this point in a small bowl I combined the rest of the ingredients and mixed well.  Then I poured the mixture over the taters and stirred them tell they were well coated.  Then I let them set for a couple hours, stirring them through the olive oil mixture every 30 minutes or so.  Then it was into the oven at 375°F for 45 minutes until they we were tender.  Then I pulled them out and mashed them and whipped with some margarine until they were how I wanted.
They were amazing with a subtle taste of garlic and rosemary on nicely roasted mash potatoes.
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Ribs, Again!
&filed under: Recipes.
