Rosemary Red Potatoes
Ingredients
- 2 pounds B-size new red potatoes (about 10-12 total)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon dried crushed rosemary
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Scrub potatoes well. Place in large saucepan, and cover with water. Heat to boiling. Reduce heat, and simmer 15 minutes. Drain, and allow to cool slightly.
- Preheat oven to 425 degrees. Cut potatoes into quarters, and return to saucepan. Add olive oil, rosemary, salt, and pepper. Stir to coat. Place potatoes on an 11 x 17-inch baking sheet. Bake 30 minutes, turning potatoes about halfway through cooking time.
- Yield: 4 servings (serving size: about 1/2 cup)