Rosemary Roasted Potatoes

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Rosemary Roasted Potatoes -


  • 2 lb. baby potatoes, halved or quartered if large
  • 2 tbsp. extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 tbsp. freshly chopped rosemary
  • kosher salt
  • Freshly ground black pepper
  • Fresh rosemary sprigs, for serving


  1. Preheat oven to 400º. Add potatoes to hot form. Flip with olive oil, garlic, and herb and mollify generously with saliferous and attack.
  2. Blackguard until crispy, stimulating occasionally, 1 minute to 1 minute 15 proceedings.
  3. Add many herb sprigs for delivery.

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