PAT Gina loves the daintiness of these “baby reds,” and the garlic, rosemary, and olive oil pop on your palate. But Spenser and Shelbi inherited their need for some potatoes with most meals from their daddy. We love us some taters.
Recipe information
Yield
serves 6
Ingredients
3 pounds small red potatoes, well scrubbed
4 large cloves garlic
1/4 cup extra-virgin olive oil
3 tablespoons roughly chopped fresh rosemary leaves
Kosher salt and freshly ground black pepper
Preparation
Step 1
Preheat the oven to 450 degrees F.
Step 2
Spread the potatoes on a large rimmed sheet tray, and toss them with the garlic, olive oil, rosemary, salt, and pepper. Roast for 35 minutes, until golden and crisp, shaking the tray a couple of times during the cooking process to turn them over.
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.
Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.
Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
