Sunday, December 8, 2013

Rosemary Roasted Potatoes

These are simple and delicious and a great side dish for roast chicken, steak, or rack of lamb.


1 lb. fingerling potatoes, sliced in half vertically
2 tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. pepper
1 tbsp. rosemary, finely chopped


Preheat oven to 400˚. In a large bowl, toss potatoes with olive oil, salt, pepper and rosemary. Spread potatoes onto baking sheet and face potatoes skin side up. When oven has reached 400˚ place potatoes in oven. Bake for 25-30 minutes. Potatoes should be crispy and fork tender.

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