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Rosemary Potatoes
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(6 servings)
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- Yukon Gold or Red potatoes - preferably baby potatoes
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fresh or dried rosemary
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extra virgin olive oil
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seasoning salt (Lawry's or other)
Cut potatoes into 1/2-inch size chunks. Spread in a single layer in a casserole dish. Drizzle olive oil generously over potatoes and then sprinkle seasoning with salt and rosemary to taste (I like lots). Toss to coat.
Place in a 375 degree oven for 30 to 45 minutes. When potatoes are easily pierced with fork, they are done.
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These potatoes are great as a side dish with any meal, but I especially love them at breakfast. The ingredients amounts were left fairly vague so you can make as little or as much as you want.
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Mr Breakfast would like to thank punkrockgirl for this recipe.
Recipe number 1442. Submitted 3/8/2005.
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