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Roasted Rosemary Potatoes
Category: Potatoes
Serves:
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Ingredients:
1-1/2 lbs. small firm potatoes 1 T. minced fresh rosemary leaves 3 T. extra virgin olive oil Fine sea salt and freshly ground black pepper
Directions:
Preheat the oven to 450°. Peel and quarter the potatoes. Rinse well and pat thoroughly dry with a thick towel. On a baking sheet, combine the fully dried potatoes, rosemary and oil, and, with your fingers, toss until the potatoes are well coated and the rosemary is well distributed. Spread the potatoes out in a single layer. Place the baking sheet in the oven and roast until the potatoes are golden brown and tender when tested with a fork, 20 to 25 minutes. Shake the baking sheet from time to time to redistributed the potatoes. When cooked, season with salt and pepper. Serve immediately.