Rosemary Roasted Potatoes
2 pounds small red potatoes
2 tablespoons olive oil
1 clove
garlic, peeled and minced
1 teaspoon salt
1tablespoon fresh
rosemary chopped
Wash and dry potatoes. The cut them in half or
quarters depending on size. Combine olive oil, garlic, rosemary and
salt. Toss potatoes and oil mixture. Spread evenly on a sided cookie
sheet. Bake or roast at 425 degrees for 35-40 minutes. Or until tender
and browned.
You can add other vegetables such as carrot,
parsnips, squashes.
Submitted by: Peggy Stevens
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