Wednesday, July 8, 2015

Roasted Rosemary Potatoes

Let's face it, who doesn't love french fries?

Though, I'd also venture to say, most of us don't love all of the grease and fat that goes along with them.

Enter the roasted potato.

I've struggled for a while getting roasted potatoes exactly right - crispy on the outside, but creamy on the inside.  And with this recipe, I finally did!

You can really use any small potato for this.  I bought a bag at the store that had a mix of red, gold, and purple and those were delicious!

This is a super easy and delicious side dish for any meal!

Rosemary Roasted Potatoes

1 1/2 lbs. small potatoes, cut into small wedges
1 tbsp. extra virgin olive oil
1/2 tsp. dried rosemary
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 450.  Once potatoes are cut into wedges, put in a large bowl and add olive oil, rosemary, salt and pepper.  Stir until the potatoes are coated.

Spread in a single layer on a baking sheet.  Bake for 20 minutes.  Remove from oven and stir.  Bake for another 15 minutes.


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