Rosemary Potatoes

Rosemary Potatoes

(6 servings)    Printable Version
  • Yukon Gold or Red potatoes - preferably baby potatoes
  • fresh or dried rosemary
  • extra virgin olive oil
  • 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.


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.

Mr Breakfast would like to thank punkrockgirl for this recipe.

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