Rosemary Potatoes (printer friendly) red or yellow potatoes, cut into 1 inch piecesolive oil salt 1 sprig rosemary, roughly chopped (or other seasonings) 1. Preheat oven to 400°F. 2. Boil desired amount of potatoes until easily pierced with a fork; drain well then put back in the pot. Put a lid on the pot and shake up and down until the potatoes look a little fluffy. 3. Toss potatoes with enough olive oil to coat and season with salt and rosemary. Bake in a pan until crunchy and golden, stirring occasionally, about 30 minutes. |