Rosemary Roasted Potatoes


  • 2 lbs fingerling potatoes
  • 1 tbs olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbs fresh rosemary, chopped
  • rosemary sprigs for garnish
  • Preheat oven to 425 degrees.
  • Wash potatoes, pat dry  and cut lengthwise into 1/2 inch slices.
  • Combine olive oil, salt, pepper and chopped rosemary in a large bowl and mix well.
  • Add potatoes and stir to coat thoroughly.
  • Place potatoes in a single layer on a baking sheet.
  • Roast in the middle of the oven for 20 minutes, or until golden brown and tender.
  • Remove from the oven, garnish with springs of fresh rosemary and serve.

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