Rosemary Roasted Red Potatoes
Author Notes: Crisp and coated with rosemary on the outside, soft and warm on the inside, these potatoes are comfort food suited for a summer barbecue. —kstokes12
Serves 2-4
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20
small red potatoes
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1 1/2
tablespoons olive oil
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5-7
sprigs fresh rosemary
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salt
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pepper
- Wash and quarter potatoes.
- Add potatoes to a medium size mixing bowl and toss with olive oil to coat.
- Remove leaves from rosemary sprigs and mince. Add to mixing bowl with potatoes.
- Season potatoes with salt and pepper and place on a baking sheet.
- Roast at 400° F for 30 minutes.
- Serve warm over a bed of greens.
More Great Recipes:
Potato|Side|5 Ingredients or Fewer|Gluten-Free|Grill & Barbecue|Vegetarian|Summer
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