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Saturday, July 15, 2017

Roasted Red Potatoes with Rosemary

     Red potatoes are one of my daughter's favorite types of spuds. She makes them smashed, boiled and now roasted with rosemary. She's learning to have fun with herbs.
I tried my hand at remaking her dish. It's so easy and the kitchen smells wonderful.
 
Roasted Red Potatoes with Rosemary
5 medium red potatoes, cubed
2 T. olive oil
salt and pepper
4 spring rosemary
1/4 cup onions, minced
3 cloves garlic, minced

Preheat oven to 350.
Spray coat a 13x9x2 baking dish.
Put all ingredients into pan and stir well, to coat.
Cover with foil.
Bake at 350 for 45 minutes until potatoes are tender.
Serves 6.

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