Ingredients
1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup QCOM Fresh Crush Rosemary Olive Oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 freshly chopped Jalapeño peppers seeds removed
Directions:
Preheat the oven to 400 degrees. Cut the potatoes in quarters and place in a bowl with the Rosemary olive oil, salt, pepper, garlic and Jalapeno; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer skin side down; roast in the oven for 45 minutes to an hour, or until browned and crisp. Remove the potatoes from the oven, salt generously.
Servings:
Approx. 4 cups
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