Thursday, August 26, 2010

Roasted Potatoes with Rosemary

It's not like people are ever looking for a way to get rid of potatoes, because pretty much everyone loves them. But if you happen to have a fair amount on hand, along with a good handful of rosemary, this is a good recipe for you.

4 large potatoes, red or Yukon Gold variety
3 tablespoons of fresh rosemary, finely chopped
1/4 cup extra-virgin olive oil
Salt & pepper to taste

1. Wash and cube the potatoes, not so large that they will take forever to roast and not so small that they will soak up too much oil. About a 1-inch cube is best.

2. Place the potatoes and rosemary in a glass baking dish, about 9 X 13, and coat with olive oil. Sprinkle with salt and pepper to taste.

3. Bake at 375 F for about 40 minutes, or until potatoes are slightly browned, crispy on the outside, and fork-tender.

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