Thursday, June 17, 2010

Rosemary Potatoes

This is one my favorite ways to prepare and eat potatoes. I don't really measure with this recipe, because it's so simple. You can just decide how much you need based on taste or what you have.

  • Red Potatoes, about 2 pounds
  • Olive oil, enough just to coat!
  • Coarse sea salt, about one teaspoon
  • Minced fresh rosemary, 3 tablespoons
Cut potatoes into 1/8 inch slices. Toss potatoes in a bowl with oil and salt.
Transfer potatoes to a baking sheet. Spread out potatoes evenly. Sprinkle with rosemary. Cover potatoes with foil.
Bake at 350 degrees for about 20 minutes. Uncover ( be careful the hot steam will release as you open foil) turn potatoes and bake uncovered for another 25 minutes until tender.

Eat Good!


  1. thanks, My mom likes this one too. Anytime I come over to help make dinner for some special occasion for example father's day, birthday etc.. and I see a bag of little red potatoes. I know what to do with them :-)

  2. Yum! I love fresh rosemary. I'm going to make this one day soon. Thanks for the recipe Shevon.



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