Monday, July 5, 2010

INGREDIENTS
6 to 8 small red potatoes, cut into 1/2-inch pieces
1-2 tablespoons olive or canola oil
1 tablespoon minced fresh rosemary leaves (or 1/2 tablespoon crushed, dried rosemary leaves)
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper

DIRECTIONS
1. Preheat oven to 400 degrees F.
2. Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large, foil-lined baking sheet or shallow roasting pan. Spread out into a single layer. Roast 25 to 30 minutes, until tender and golden.

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