This easy side dish is a favorite of mine. You chop, dump, mix, and let 'em roast.
Rosemary Roasted Potatoes
• 1 1/2 pounds small red or white skinned potatoes
• 1/8 cup olive oil (or dump and mix until coated)
• 3/4 tsp. salt
• 1/2 tsp. black pepper• 1 Tbsp. or 3 cloves garlic
• 2 Tbsp. fresh minced rosemary leaves
Preheat the oven to 400°.
Cut the potatoes in quarters and place in a bowl with the olive oil. Toss until potatoes are coated. Add olive oil, salt, pepper, garlic, and rosemary. Toss until spices coat potatoes. Dump the potatoes on a baking sheet and spread out into 1 layer. Roast in the oven for at least 1 hour or until browned and crisp. Flip twice with a spatula during cook time.