Rosemary & garlic roasted new potato recipe?

I usually roast off small new potatoes in olive oil with salt, pepper, a couple of stems of rosemary and crushed garlic - however, the garlic always ends up burning and tasting too bitter, anyone got an alternative without losing flavour?Rosemary %26amp; garlic roasted new potato recipe?
i would suggest you use Garlic salt to season %26amp; also powdered Rosemary...(can be chopped in a herb chopper from fresh)


These season %26amp; dont burn anything like fresh Garlic %26amp; Rosemary on the stem.


I then add a teaspoon of fresh crushed garlic right at the end with the pan on a very low heat,just toss it through the Potatoes.


hope you enjoy Rosemary %26amp; garlic roasted new potato recipe?
ROASTED NEW POTATOES WITH ROSEMARY AND


GARLIC





8 red skinned potatoes, about 2 inches long, unpeeled, scrubbed


1 tbsp. fresh rosemary, chopped (1 tsp. crumbled dried)


1 tbsp. olive oil


1 tsp. salt


Freshly ground black pepper to taste


2 lg. cloves garlic, coarsely chopped





Preheat oven to 450 degrees. Cut potatoes in quarters. Place in bowl and add 1-1/2 teaspoon rosemary or 1/2 teaspoon dried. Pour 2-1/2 teaspoons olive oil over them. Using a rubber spatula, toss them until they are well coated and the rosemary is well distributed. Place them in single layer on heavy baking sheet; sprinkle with salt and pepper. Roast for 15 minutes, turning every 5 minutes. In small bowl, mix garlic with remaining 1/2 teaspoon oil. Add to potatoes and continue roasting for 10 to 15 minutes or until potatoes are crisp and browned and easily pierced with fork. Transfer to serving dish, season with fresh pepper and remaining 1-1/2 teaspoon rosemary or 1/2 teaspoon dried. Serves 4.








ROSEMARY-GARLIC ROASTED POTATOES





2 1/2 lbs. sm. red skinned new potatoes


1/4 c. fresh rosemary leaves, chopped (or 1 tbsp. dried)


2 cloves garlic, finely chopped


3 tbsp. butter, melted


2 tbsp. oil


Salt %26amp; pepper to taste





Heat oven to 375 degrees. Scrub potatoes and peel away a small strip of skin around the center of each. Toss with rosemary, garlic, butter and oil in medium size baking dish. Coat well. Cover with lid and roast 35 to 45 minutes until tender, turning gently every 10 minutes. Add salt and pepper before serving. Makes 6 to 8 servings.



No problem. Add the garlic toward the END of the cooking process. And use minced garlic or mince it yourself by smashing a clove. You may want to stir the minced garlic in a bit of olive oil so you can distribute it evenly among the taters. Oh -and just a LITTLE goes a long way.
Do the same as you are doing except with the garlic add the cloves of garlic whole with the skin on and then towards the end remove the skin chop or mash the garlic and add to the roasted patatos 15 mins before removing from oven
turn down the heat a bit and cover them for while with foil and then uncover in the last 10 minutes of cooking should work.