Friday, October 9, 2015

Roasted Red Potatoes


1 1/2 pounds baby red potatoes, quartered
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh rosemary
Coarse salt and freshly ground pepper


Preheat oven to 425 degrees. 
Toss potatoes, oil, and rosemary on a rimmed baking sheet. 
Spread out potatoes in a single layer; season with salt and pepper. 
Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

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