Sunday, January 30, 2011

Roasted Rosemary Red Potatoes

You'll notice by the picture that my potatoes aren't red.  I had some baby yukon golds on hand, so I used those instead.  They were delicious, but they can get a little mushy. (Hence the reason they make such good mashed potatoes)  The red new potatoes will hold their shape much better, but either way is yummy!

Roasted Rosemary Red Potatoes

2 lbs. new potatoes, quartered into wedges
1 tsp. dried rosemary, crushed
1 tsp. seasoned salt
1/2 tsp. garlic powder
1/2 tsp. pepper
2 Tbsp. olive oil
1/3 c. grated Parmesan cheese

1.  Line a baking pan with foil.  Place potatoes in the pan. Sprinkle with rosemary, seasoned salt, garlic powder, and pepper.  Drizzle with oil.  Toss gently to coat.
2.  Bake, uncovered, in a 400 degree oven for 30 minutes, stirring halfway through baking.
3.  Remove from oven and sprinkle with Parmesan cheese.  Return to oven for another 5-8 minutes or until cheese begins to turn golden brown.

source:  Better Homes & Gardens

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