Roasted Rosemary Potatoes
Ingredients:
1 1/2 lbs Small Red potatoes (you can use a mix of Red Bliss and Yukon Gold baby potatoes)
1/4 cup Olive Oil
2 tsp (or more) dried Rosemary
2 tsp Garlic (optional)
Salt to taste
Fresh parsley to garnish
Directions:
Preheat oven to 400 degrees. Line sheet pan with parchment paper or drizzle with a bit of olive oil.
Wash and cut your potatoes into halves or quarters (based on the size of your potato).
Throw potatoes into a large bowl and drizzle with olive oil. Add the Rosemary & Salt. Mix to coat the potatoes. Transfer to prepared sheet pan.
Start a timer for 20 minutes. After 20 minutes, give you potatoes a little shake. By this point one side should be browning and creating that irresistible crunch! Put back into the over for another 15- 20 minutes. They are ready when browned and fork tender.
Transfer cooked potatoes to a serving dish. Sprinkle with fresh parsley and enjoy!
