1 ½ lbs baby red potatoes, washed and cubed
2 tbsp olive oil
2 tbsp rosemary
Salt
Freshly ground pepper
Preheat oven to 425°
Toss potatoes, oil, rosemary on a rimmed baking sheet.
Spread out potatoes and season with salt and pepper
Roast, stirring once halfway through cooking, until golden brown and crispy, about 30 minutes
The leftovers can be mashed or mixed with low fat dressing (Miracle Whip) for a potato salad!
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