Toss together:
1 ½ pounds baby red potatoes, quartered
2 T. olive oil
2 T. coarsely chopped fresh rosemary
Spread in a single layer on a rimmed baking sheet and season with:
salt & pepper
Roast at 425 degrees stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.
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