Ray's Roasted Reds

Ray's Bucktown Bed and Breakfast

2144 N Leavitt , Chicago, IL 60647 USA


  • 5 lb Medium sized red skin potatoes
  • 1/2 cup Minced Garlic
  • 5 tablespoon Dried Rosemary - ground in pestle
  • 1 cup Olive Oil
  • 1 tablespoon Salt


  1. Preheat oven to 250 degrees. In a large bowl, combine all ingredients except the potatoes, and adjust to taste
  2. Quarter the potatoes into even sized pieced and place in large pot of water and allow the water to come to a boil, boil until potatoes are soft (10-20 minutes), and then turn off the heat. Drain potatoes and combine with marinade.
  3. Allow to cool to room temperature before putting in the refrigerator (if keeping for future use) or put them in the oven, arranging skin side down, on a flat oven sheet on the top rack
  4. Cook until edges become golden brown (approx 75-90 minutes)
  5. Serve hot or transfer to a warming oven until ready to serve.
About this recipe:

Ray's Roasted Reds