Roasted Rosemary Potatoes
INGREDIENTS
2 lbs. redskin (or yellow baby Dutch) potatoes
Olive oil*
Salt and pepper*
Garlic Powder*
Fresh Rosemary sprigs* (if you don’t have rosemary on hand, skip it!)
DIRECTIONS
Preheat the oven to 400 degrees. Cut the potatoes in eighths and arrange in a single layer on a sheet pan. Drizzle the potatoes with olive oil and sprinkle with salt, pepper and garlic powder. Toss to coat. Lay 4-6 fresh rosemary sprigs on top of the potatoes. Bake for 35-45 minutes, until crisp on the outside, but not dry on the inside. Sprinkle with a bit more salt. Enjoy!
Note – for even more flavor and crispiness, add a tablespoon or two of melted unsalted butter and a sprinkling of seasoned salt to the potatoes before roasting.
