Rosemary Roasted Potatoes

By Kate Jerome

Potatoes are a staple in winter in my home. Adding a dash of rosemary and roasting the potatoes creates an elegant meal from this common vegetable.


12 small red potatoes (can be quartered)
2-3 tablespoons good olive oil
1 teaspoon chopped parsley
1 small garlic clove, minced
1 teaspoon salt
1/3 teaspoon pepper
6-8 sprigs fresh rosemary


Wash and dry potatoes (drying is essential to make coating stick). Toss in large bowl with rest of ingredients except the rosemary. Spread in baking dish or jellyroll pan sprayed with cooking spray. Snip 6 to 8 sprigs fresh rosemary and lay them on top. Bake 45 minutes at 400°F, turning a couple of times. Remove rosemary to serve.
Serves 6 to 8.

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