Rosemary Roasted Potatoes

June 3, 2009

Crisp on the outside, tender on the inside. I make these when I’m using the oven anyway. They can go in beneath whatever else is in there. They’re not finicky about the oven temperature.

  • Red Potatoes
  • Fresh Rosemary
  • Olive Oil
  • Salt/Pepper


Scrub a handful of potatoes and cut them into quarters. You want the size of each chunk to be more or less consistent so they cook evenly.


Snip a tablespoon or two or three of fresh rosemary.


Combine potatoes, rosemary, salt and pepper and just enough olive oil to coat the potatoes.


Spread them on a baking pan in a single layer. Scrape any remaining oil and rosemary out of the bowl and onto the potatoes.


Bake at 375 until they’re tender when poked with a fork.


Using a spatula, transfer potatoes to a serving bowl. Be sure to scrape up the rosemary and a bit of the oil.

Serve.
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{ 1 comment… read it below or add one }

1 Kevin Gassen November 22, 2009 at 3:15 pm

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