Friday, October 15, 2010

Roasted Rosemary Potatoes

Preheat oven to 425 degrees
Cut 1 1/2 lbs Potatoes into bite-size chunks
Chop up 2 Tbsp fresh Rosemary and 1 small Onion
Mince 3 Garlic cloves
Combine Potatoes, Rosemary, Onion and Garlic in bowl
Toss with 1/4 cup Extra Virgin Olive Oil, Salt and Pepper
Transfer to foil-lined baking sheet
Bake uncovered in oven for 25-30 minutes or until tender and golden.

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