Open Roasted Red Potatoes with RosemaryFrom the Kitchen of
Published: November 26, 2008
This is one of my most favorite ways to eat potatoes - simple, with just a sprinkle of kosher salt, a few turns of the pepper grinder, a bit of rosemary, and drizzled with pure extra virgin olive oil and roasted in the oven. Classic and comforting.
Open Roasted Red Potatoes with Rosemary
From the Kitchen of Deep South Dish
Red Potatoes, unpeeled, rinsed & scrubbed
Kosher salt and fresh cracked pepper, to taste
1 teaspoon of dried rosemary, broken up
Preheat oven to 350 degrees. Cut unpeeled potatoes into chunks and place into a bowl. Drizzle with olive oil and toss. Sprinkle with salt, pepper and rosemary, toss well and pour into a baking pan. Roast uncovered at 350 degrees* for about 45 minutes, or until fork tender.
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