This is a super easy and great way to make roasted potatoes. I particularly like it because I have a lot of rosemary growing by the side of my house. I cooked the potatoes at 425F, as I was cooking them with another dish that required that temperature, but the original recipe has them cooking at 400F. I think the added temperature had them dry out on the outside, and steam in the inside – something which my guests liked. I prepared the potatoes about an our before roasting without them turning brown.
- 1 Tbsp. olive oil
- 1 Tbsp. fresh rosemary leaves, minced
- 1/2 tsp. salt
- sprinkle black pepper
- 6 red potatoes, quartered
Directions
Preheat oven to 400 to 425 degrees F.
In a large bowl, combine the oil, rosemary, salt and black pepper. Add the quartered potatoes and coat well. Transfer to a roasting pan or baking sheet. Roast for 20 to 30 minutes, until tender.
Based on Robin Miller’s recipe at the Food Network.
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