Rosemary Roasted Potatoes
I've used russett potatoes with this recipe, too. It makes a great side for many different entrees.
Ingredients
- 1½ lbs. red potaotes, washed and unpeeled
- ¼ cup olive oil
- 2 cloves minced garlic
- 1 tsp. dried rosemary
- sea salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Cut potatoes into quarters, or smaller pieces to reduce the cooking time.
- Place all ingredients in a gallon sized resealable bag.
- Shake to coat potatoes completely.
- Spread out in one layer on a foil-lined cookie sheet.
- Bake until potatoes pierce easily with a fork, about 25 minutes depending on the size of the potato pieces.
