Rosemary Potatoes
Makes 6 servings
Ingredients:
2 pounds russet potatoes, peeled and cut into 3/4-inch
chunks
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Directions:
Preheat oven to 450ºF and place a rack in the upper third of
the oven.
Toss potatoes in a large roasting pan with oil, garlic, rosemary, salt and pepper.
Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes.
I love Rosemary! I love potatoes! I love this recipe, so easy but I bet so much flavor!!
ReplyDeleteI would also wish to let you know I have nominated you for the Liebster Award. Please come on over for all the details.
Have an amazing day!
Thank you Evelyn!!!
DeleteWould you believe I posted a recipe yesterday as well for Rosemary chicken with roasted veggies--and potatoes are in there. I love the smell of fresh rosemary! I found you via the hop and I'm now following. When you can, I'd love a visit at my little place: http://www.thedivvyspot.com. Thanks and have an awesome weekend!
ReplyDeleteI like the sound of these potatoes. Cheers
ReplyDeletePS Thanks a bunch for following Carole's Chatter