Basic recipe for roasted potatoes – seriously, it’s so easy.
Time: 15 minutes prep / 45 minutes in the oven
1 pound red potatoes
1/4 cup olive oil
Three sprigs fresh rosemary leaves, minced
9×13 inch casserole dish/foil covered baking sheet
Preheat oven for 350 F. Scrub potatoes well, cut into 1/2 inch pieces. Toss with olive oil and rosemary in a mixing bowl until well coated. Place in casserole dish/baking sheet and bake for 45 minutes, or until the potatoes are tender. They refrigerate well for up to four days and are an excellent substitute for hash browns at breakfast.