Rosemary Roasted Potatoes

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Adapted from Rita Heikenfeld's recipe. We love these potatoes!

Ingredients

• 2 lbs. new potatoes (I use whatever potatoes I have on hand)
• Palm oil, about 4 tablespoons (I usually use less)
• Salt and pepper to taste
• 2 tablespoons fresh rosemary (I use dried if I don't have fresh)
• Sometimes I also use garlic powder.

Preparation

Step 1

Coat potatoes with oil and season with salt and pepper. Sprinkle Rosemary on and toss to coat. Roast at 425 or so in single layer for about 40-50 minutes, turning once. If using my dark Mercola pan, reduce heat to 400. Toss every 20 minutes or so to avoid sticking. I also like to use convection bake to help potatoes get extra crispy.