r i p e

Rosemary Potatoes    (printer friendly)

Rosemary Potatoesred or yellow potatoes, cut into 1 inch pieces
olive oil
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.