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Roasted Potatoes with Rosemary
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Salads - Soups - Sidedishes
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3
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| Preptime |
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5 min
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Ingredients |
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non-stick cooking spray
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3 Tbl pure or light olive oil
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1 Tbl chopped fresh rosemary
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1/2 tsp garlic powder
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salt and pepper, to taste
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2 lbs. potatoes, cut in half or fourths (red skin, yukon gold or fingerling)
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Instructions |
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Heat oven to 425 degrees. Coat 15-by-10-inch baking sheet with non-stick spray.
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Stir together oil, rosemary, garlic powder, salt and pepper in large bowl. Add potatoes. Toss well until coated. Spread evenly in prepared pan.
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Bake 30 to 35 minutes, stirring occasionally until potatoes are fork-tender and golden brown.
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Originally Submitted
10/27/2009
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