I prefer to keep the “temperature/power” low in the microwave when doing extra-virgin olive oil, so I microwaved the mixture (in an 1100-watt oven) for 3 minutes at 40% power) which seemed pretty good. I loved that you sliced the garlic, a really nice touch – I often forget about doing that!įor two servings, I used your proportions of garlic and rosemary with the 1 tablespoon oil and added 1 teaspoon Diamond kosher salt (so I wouldn’t have to salt the potatoes after cooking them) and added about 1 tablespoon of minced fresh parsley to the mix (optional – mostly for color).
Here’s my variation (a variation, not an improvement – it is prefect just as it is): I prepared the garlic-rosemary mixture first. And you created a recipe that could be open to many interpretations and variations. So much flavor and visual appeal for so little work. Barbara, I made your wavy-cut Rosemary potatoes last night and we were so pleased with the result.
