Rosemary Roasted Red Potatoes

By kstokes12
July 22, 2015
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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
  1. Wash and quarter potatoes.
  2. Add potatoes to a medium size mixing bowl and toss with olive oil to coat.
  3. Remove leaves from rosemary sprigs and mince. Add to mixing bowl with potatoes.
  4. Season potatoes with salt and pepper and place on a baking sheet.
  5. Roast at 400° F for 30 minutes.
  6. Serve warm over a bed of greens.

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