Saturday, April 28, 2018

Roasted Red Potatoes

This dish is a regular in the Gruggen household. It's fast and simple to make. It goes great with everything.....from steak to meatloaf to chicken. And I always cook these little buggers in the toaster oven, which is especially useful in the summer months as it does not heat up the whole kitchen.

1-1/2 pounds red potatoes, quartered
2 tablespoons coarsely chopped fresh rosemary
2 tablespoons olive oil
1 tablespoon granulated garlic
Kosher salt and fresh ground pepper


  1. Preheat oven to 400º.
  2. Combine all ingredients in a zip lock bag. Seal and toss to coat. Then spread potatoes in a single layer on a sheet pan.
  3. Bake for 1 hour. Then serve.

Pairing: Whether it is steak, meatloaf or chicken, a hearty Merlot is always a great choice. If you really want to treat yourself, grab a Rombauer Merlot.

Grogs and Goldie, 1956

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