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
-
20
small red potatoes
-
1 1/2
tablespoons olive oil
-
5-7
sprigs fresh rosemary
-
salt
-
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
Showing out of comments
Showing 0 out of 0 comments