Sunday, April 5, 2009

Roasted Rosemary Potatoes



Ingredients:
3 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1/2 teaspoon garlic powder
Salt and pepper, to taste
2 pounds Yukon gold or red potatoes, cut in fourths

Directions:
1. Heat oven to 425ºF. Coat 15x10-inch baking sheet with no-stick spray.
2. Whisk together oil, rosemary, garlic powder, salt and pepper in large bowl. Add potatoes. Toss well until coated. Spread evenly in prepared pan.
3. Bake 30 to 35 minutes, stirring occasionally until potatoes are fork-tender and golden brown.

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