Roasted Rosemary Potatoes
A simple, rustic way to potato. Pairs well with chicken, beef or eat them on their own!
Equipment
- 1 baking sheet
Ingredients
- 8 red potatoes (washed, skin on, cut into quarters)
- 3 tbsp olive oil
- 2 tbsp rosemary (fresh)
- 1/2 tbsp sea salt
- 1/2 tbsp pepper
Instructions
- Preheat oven to 425 degrees F and combine all ingredients.
- Wash and cut potatoes into quarters, leaving skin on.
- Remove rosemary leaves and finely chop.
- Combine potatoes, rosemary, olive oil, salt and pepper in a mixing bowl, toss to evenly coat potatoes.
- Spread potatoes, evenly, on a medium size baking sheet, coated with cooking spray.
- Cook in oven for 50 minutes. Toss halfway through cook time to ensure even cooking. Potatoes will be done when they are crispy on the outside.
- Remove from oven, serve hot.
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