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Saturday, December 26, 2015

Rosemary potatoes

Rosemary Potatoes: 
Preheat oven to 450°. Combine 1 tablespoon olive oil, 1 teaspoon chopped fresh thyme, ½ teaspoon minced fresh rosemary, ¼ teaspoon salt, ¼ teaspoon black pepper, and 12 ounces quartered red potatoes in a bowl. Spread potatoes on a jelly-roll pan. Bake at 450° for 25 minutes or until golden brown and tender. 

Yummy and easy! 

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