Wednesday, September 22, 2010

Rosemary Potatoes

The rosemary plant in my garden is overflowing from the pot and I simply had to put it to good use. What better than to bake the classic combination of rosemary and potatoes! My kitchen was smelling like heaven when I popped them out of the oven. This makes an excellent side dish to go with any Italian salad or pasta.

  1. Red skinned potatoes - 2, washed and cut into any desired french-fry-like shape
  2. Rosemary - 1/2 cup finely chopped
  3. Salt
  4. Coarsely crushed black pepper - 1/2 tsp
  5. Olive oil - 1 tbsp

  1. Toss the potatoes with the rosemary, salt, pepper and olive oil.
  2. Spread thinly on a baking sheet and bake at 400F for 20 minutes
  3. Turn the oven to broil and broil on each side for 5-7 minutes or until the potatoes turn brown.
  4. Let it cool for 5 mins and you are done!

No comments: