Title: Roasted Rosemary Potatoes
Categories: Vegetable
Yield: 8 Servings
| 2 1/2 | lb | Small red potatoes |
| | | Olive oil |
| | | Seasoning salt |
| | | Dried rosemary leaves |
This a method more so than a recipe. For those who require quantities, I
recommend about 1/4 cup oil, about 2 tsp seasoning salt, and about 2 TBS
dried rosemary leaves. Cut potatoes into quarters, about bite-size pieces.
Do not peel. In a large bowl, toss potatoes in oil to coat. There
shouldn't be a lot of oil left in the bowl. Sprinkle with seasoning salt
and rosemary leaves, then turn a couple of times to coat. Cover a large
baking sheet with aluminum foil and spray LIGHTLY with cooking spray. Place
potatoes on a single layer on the sheet. Roast in a pre-heated 400 degree
oven for 45 to 55 minutes, until golden brown and slightly puffed. You may
turn potatoes once, after 25 minutes, if you wish. Serve ASAP from oven. If
desired you may adjust seasoning (more salt) before serving.