Crispy Rosemary Potatoes

By msklein

Cook This, Not That Yellow, pg. 302
150 calories

Ingredients

• 1 1/2 lbs. red potatoes, cut into 3/4" chunks
• 1 Tbsp. olive oil
• 1 Tbsp chopped fresh rosemary
• Salt and black pepper to taste

Preparation

Step 1

Preheat oven to 425*. Toss the potatoes with the oil, rosemary, and a generous amount of salt and pepper and spread out evenly on a baking sheet. Roast until brown and crispy on the outside and tender inside, about 30 minutes.