Home cooking: Rosemary-roasted red potatoes

July 12, 2011

Rosemary-roasted red potatoes

18 to 20 small red potatoes, washed and unpeeled

3 tablespoons olive oil

1/4 cup finely chopped spring/green onions

2 teaspoons diced rosemary leaves

Heat oven to 350 degrees. 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 to mix thoroughly.

Bake uncovered, stirring occasionally, for about one hour or until skin on potatoes is crispy and potatoes are tender.
— Edwina Beachley is the owner and operator of Fresh As It Comes Produce in Boonsboro and The Farmer's Daughter at the historic City Farmers' Market in downtown Hagerstown. For more information about the markets, call Gaela Shoop at 301-739-8577, ext. 190.

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