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Oven Roasted Rosemary Potatoes

4-6 Servings

Preheat oven to 350°

 

4 large red potatoes, cut into 1½-inch pieces

⅓ cup extra-virgin olive oil

1 tablespoon chopped fresh rosemary

Salt and pepper to taste

 

Combine all ingredients in a large bowl. Toss to coat all surfaces.

 

Roast in a shallow oven pan or rimmed cookie sheet until potatoes are done; about 25-30 minutes. Turn once during cooking.

 

From Estelle (Bubbie) Raider

Interpreted by Ann Anderson

 

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