Garlic Rosemary Roasted Potatoes

Garlic Rosemary Roasted Potatoes Ingredients

3 large Potatoes - Russet, washed and left unpealed	1/2 cup Wine - dry white
2 tablespoon Olive oil	1/2 cup Half and Half - Non Fat
2 tablespoons Rosemary - fresh chopped	1/2 cup Swanson's Low Fat Chicke
1 tablespoon Garlic - minced	1 teaspoon Lemon Juice
1 teaspoon Salt	4 tablespoon Butter - seperated
1 teaspoon Black pepper	1 teaspoon Sage
-- Sauce --	1 teaspoon Salt
3 tablespoon Shallot - minced	1 teaspoon White pepper

Instructions for Garlic Rosemary Roasted Potatoes

Cut potatoes in half lengthwise and then half again lengthwise. Cut each quarter into one inch pieces. Place in bowl of cold water for about 30 minutes. Drain and dry with paper towels Place in large bowl. Add olive oil and stir until coated. Mix rosemary, garlic, salt, pepper, and sprinkle over wedges.

Meanwhile preheat oven to 400.Place potatoes, in oven proof bowl or Pyrex dish and bake for 1 hour or until tender.

While potatoes are roasting saut shallots in butter in a small saucepan over medium heat until soft, about 2 minutes. Add the chicken broth, wine, half and half and lemon juice. Simmer until reduced by half, about 10 minutes.

Add 1 tablespoon and stir until completely melted. Repeat process with remaining tablespoons of butter one at a time until all four have been added and melted. .Stir in last three ingredients. Serve warm over potatoes.






Main Ingredient: PotatoesCuisine: American

More like this...

Roasted Potatoes with Garlic and Rosemary

Oven Roasted Red Potatoes with Rosemary and Garlic

Potatoes Roasted with Garlic and Rosemary

Sweet Potatoes Roasted with Rosemary and Garlic

Roasted Potatoes with Whole Garlic and Rosemary

Ingredient Insight - look inside this recipe