Roasted Rosemary Potatoes
Yields: 2 to 3 servings
Time: 10 minutes prep, 40 minutes cooking, 50 minutes total
INGREDIENTS:
- 2 pounds Yukon gold potatoes, cut in half or quartered
- 1 1/2 tablespoons olive oil
- 2 tablespoons minced fresh rosemary
- 1/2 teaspoon garlic salt
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
PREPARATION INSTRUCTIONS:
- Prepare to roast - Preheat oven to 425 F
- Prep the potatoes - Spread potatoes on baking sheet or roaster, drizzle with olive oil and toss to coat evenly. Season with rosemary, garlic salt, salt, and pepper
- Roast the potatoes - Roast for 20 minutes, remove from oven and stir potatoes with spatula, then continue roasting until golden brown with caramelized edges. Serve immediately
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