1/4 cup fresh rosemary, chopped
1/2 cup olive oil
1/4 cup garlic, chopped
Salt and pepper, to taste
Cut potatoes into 1/2 inch cubes. Toss with all other ingredients. Roast in 425 degree F oven for 45-50 minutes until golden brown and fork tender. Refrigerate any leftovers.
Serves 6 to 8
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