Rosemary Roasted Potatoes

comments (0) May 14th, 2008     

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Ingredients:
2-1/2 lb. all-purpose potatoes, scrubbed and cut into 1?2-inch chunks
3 Tbs. olive oil
1/2 tsp. freshly ground pepper
Pinch of cayenne pepper
2 tsp. kosher salt
3/4 tsp. dried or 1 Tbs. fresh rosemary, chopped

6 servings

Note: Add dried rosemary at the start of roasting, or fresh during the final 10 minutes.

Preheat the oven to 400°F. Place the potatoes in a roasting pan large enough to hold them in a single layer. Drizzle the olive oil over the potatoes, then sprinkle with the pepper, cayenne, salt, and rosemary. Use your hands to toss all the ingredients, coating the potatoes with oil and evenly distributing the seasonings.

Bake for 55 minutes, turning the potatoes every 15 minutes or so to keep them from sticking and to brown them evenly. Serve hot.

Recipe by Janet M. Jemmott
June 2000
from issue #27

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posted in: herbs, potatoes, rosemary, side dish

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