Rosemary Roasted Potatoes
By CarolM-2
Rate this recipe
5/5
(1 Votes)
Ingredients
- 2 lbs. red bliss, Yukon gold. or other thin skinned potatoes, (5-6 med. potatoes), scrubbed clean
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. dried rosemary or 2 Tbsp. minced fresh rosemary
- 2 tsps. kosher salt
Details
Preparation
Step 1
Preheat oven to 425. Line a baking sheet with foil. Halve the potatoes and chop them into bite-sized pieces, leaving the skin on.
Transfer the potatoes to a large bowl and toss with the oil, rosemary and salt. Make sure the potatoes are evenly coated with the oil.
Spread the potatoes on the baking sheet. Bake for 45-50 minutes until the potatoes are deeply golden, stirring every 15 minutes.
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