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–+ servings

Rosemary Red Potatoes

5 from 2 votes
Print Recipe
Course Side Dish
Servings 4

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)