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Roasted Herb and Garlic Potatoes RECIPE

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.


1 1/2 lbs. tiny whole red potatoes
2 Tblsp. olive oil
1/2 Tblsp. minced garlic
1/2 Tblsp. rosemary leaves
Dash salt (to taste)
Dash, pepper (to taste)

  • Wash and dry potatoes.
  • Cut the larger potatoes so they will all be similar in size.
  • In a bowl combine garlic, rosemary, oil, and seasonings and toss the potatoes until evenly coated. 
  • Put them on an oven tray and roast in oven at 375ºF until done (about 30 - 45 minutes).

Shirley Cline