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Rosemary Roasted Potatoes
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I've used russett potatoes with this recipe, too. It makes a great side for many different entrees.
1½ lbs. red potaotes, washed and unpeeled
¼ cup olive oil
2 cloves minced garlic
1 tsp. dried rosemary
sea salt and pepper to taste
Preheat oven to 425 degrees. Cut potatoes into quarters, or smaller pieces to reduce the cooking time. Place all ingredients in a gallon sized resealable bag. Shake to coat potatoes completely. Spread out in one layer on a foil-lined cookie sheet. Bake until potatoes pierce easily with a fork, about 25 minutes depending on the size of the potato pieces.
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