Thursday, April 28, 2011

Roasted Potatoes

Yum! I love these and so will everyone else. I love cooking with rosemary and garlic. It fills the house with the most delicious smells.


  • 1 ½ lbs. Yukon gold (or mix with red potatoes)
  • 1/3           cup virgin olive oil
  • ¾             teaspoon sea salt
  • ½             teaspoon freshly ground pepper
  • 1                tablespoon garlic minced (optional)
  • 2                tablespoons fresh rosemary chopped


  1. Heat the oven to 400 degrees.
  2. In a large bowl put in the olive oil, salt, pepper, garlic and rosemary and toss until all potatoes are covered.
  3. Lightly spray a cookie sheet (with sides) with olive oil spray. 
  4. Spread the potatoes over the pan and roast for about an hour tossing a few times throughout the cooking to insure crisp browning.
  5. Serve hot.

Source: Unknown

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