Baby Potatoes and Rosemary
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INGREDIENTS 5 pounds assorted small potatoes (red, white, purple, golden) cut in half or quarters
1/4 cup olive oil
2 tablespoons chopped fresh rosemary
1-1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
Rosemary sprigs, for garnishPreheat oven to 425 degrees. Place potatoes in large roasting pan; toss with olive oil, chopped rosemary, salt, and pepper.
Roast potatoes 30 to 40 minutes, turning occasionally with metal spatula, until golden and fork-tender. Garnish with rosemary sprigs.
Makes 10 servings