Saturday, October 25, 2014

ROSEMARY ROASTED RED POTATOES


INGREDIENTS
2 lbs (about 6-8 medium red potatoes)
2 T Olive oil
1 1/2 tsp dried Rosemary
Kosher Salt

Wash and cut medium sized red potatoes into 4-6 pieces.  Boil until you can pierce with a fork, but they are not too soft.  Drain water from potatoes and spread onto a baking sheet.  Toss with olive oil and sprinkle with dried rosemary and kosher salt.

Bake in 400 degree oven until they begin to brown slightly.  Serve hot.

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