Roasted red potatoes

Servings: 2-3 servings

Rosemary is a really fragrant herb that holds up well in the refrigerator. All herbs should be kept wrapped in a damp paper towel but rosemary is so hearty that it will do ok without being wrapped.





Wash and dry the rosemary. Use your fingers to slide up the stick of the rosemary starting with the tip and working your way down to the growing end to release all of the leaves. Set them in a small bowl.

Wash the potatoes with cold water and dry them off.

Cut the potatoes into equal pieces (quarters work well) and place them in a large bowl.

Toss with olive oil, rosemary, salt and pepper.

Place the potatoes on a well- greased baking sheet.

Put them into a preheated 400-degrees F oven for 45 minutes to an hour; use a spatula to turn the potatoes every 10-15 minutes throughout the cooking.

When they are cooked through and golden brown add salt and pepper to taste, and a little more olive oil.



Rosemary is a very strong herb and if it is too strong you don’t have to use it.


1 ½ pound red creamer potatoes

2 sprigs of rosemary

2 tablespoons olive oil

Salt and pepper to taste

non-stick spray