Roasted Rosemary Potatoes
Pungent rosemary adds a rustic flavor to run-of-the-mill, everyday potatoes.
Yield: serves 8
- 12 russet potatoes
- 4 Tbsp. olive oil
- 1⁄4 cup rosemary sprigs
- Salt and freshly ground black pepper
- Peel and wash potatoes. Dry well, cut in half lengthwise, and place in a roasting pan. Drizzle olive oil over potatoes, add rosemary sprigs, and season liberally with salt and pepper.
- Bake at 350° for 1 hour. If roasting in the same pan as meat, transfer roasted potatoes to a platter while the meat rests, turn off oven, and keep the potatoes in the warm oven.