Open Roasted Red Potatoes with Rosemary
From the Kitchen ofPublished: 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.
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Open Roasted Red Potatoes with Rosemary
From the Kitchen of Deep South Dish
Red Potatoes, unpeeled, rinsed & scrubbed
Olive oil
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.
Source: http://deepsouthdish.com
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