Roasted rosemary potatoes
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- 1 bag of small red potatoes, cut into 4's
- 2 tbsp olive oil
- flaky sea salt
- 7 cloves garlic
- 1 bunch fresh rosemary
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Preheat oven to 400 degrees.
Toss chopped potatoes with olive oil and salt. Place chopped potatoes on foil-lined baking sheet or in glass casserole dish. Spread whole cloves and rosemary sprigs over potatoes.
Bake for 40 minutes, turning once or twice during cooking.