What I liked most about these potatoes is that they offer a subtle flavor, not overwhelming, yet enough to make it feel like a special side dish. If you don’t have dried Rosemary in your spice cabinet, you should definitely stock some for these roasted potatoes.
Rosemary Roasted Red Potatoes7 Red Bliss potatoes (skin on and quartered)
3-4 tablespoons extra virgin olive oil
1/2 teaspoon salt (or to taste)
1 teaspoon freshly ground black pepper
2 teaspoons dried rosemary or 2-3 sprigs of fresh rosemary (stem removed)
Preheat oven to 350 degrees F.Quarter potatoes with the skin on and place in a medium sized mixing bowl. Add olive oil, salt, pepper, and rosemary and toss in bowl until evenly coated. Transfer seasoned potatoes to a nonstick baking dish or a baking sheet covered with aluminum foil.
Place in oven for about 30-35 minutes or until golden brown and tender.. then ENJOY!
Linda Yuengel resides in Fleetwood.
