Oven roasted Rosemary Potatoes
Yield:
6 servings (about 2-1/2 cup)
Ingredients:
- 18 Culinary Harvest Fingerling Potatoes
Tbsp. Olive Oil - 1/4 tsp. Salt
- 1/8 tsp. Ground black pepper
- 1 Tbsp. Rosemary, fresh, chopped
Instructions:
Wash potatoes in cool water and pat dry. Cut potatoes into 1-1/2 inch pieces to ensure even cooking. The smaller potatoes will not need to be cut. Place potatoes in a single layer onto baking sheet. Coat potatoes with olive oil, salt, pepper and rosemary. Place potatoes into a pre-heated 425°F over and cook until golden brown and tender, about 30 minutes. Stir potatoes once during cooking. Allow potatoes to cool a few minutes and serve
