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Rosemary Roasted Red Potatoes recipe

October 31, 2007

18 to 20 small red potatoes, washed and unpeeled
3 tablespoons olive or vegetable oil
1/4 cup finely chopped green onions
2 teaspoons crushed, diced rosemary leaves (fresh or dried)

Preheat oven to 350 degrees and grease a 13-inch-by-9-inch-by-2-inch baking pan. Place potatoes in pan, drizzle with oil and stir to coat. Sprinkle with green onions and rosemary and stir. Bake uncovered, stirring occasionally, for about an hour or until skins are crispy and potatoes are tender.

- Recipe courtesy of Edwina Beachley

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