Roasted Rosemary Red Potatoes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 1/2 pound(s) small red potatoes |
1 tablespoon(s) cornstarch |
1 tablespoon(s) fresh rosemary chopped (or 2 teaspoons dried) |
1 teaspoon(s) garlic powder |
1/4 teaspoon(s) salt |
1/8 teaspoon(s) ground black pepper |
2 tablespoon(s) vegetable oil |
Directions:
1. Pre-heat oven to 450 degrees. Rinse and quarter the potatoes. (Make sure the pieces are fairly uniform, about 1 inch.)
2. Place the potatoes in a large sipper-top bag with the cornstarch, rosemary, garlic powder, salt and pepper. Shake well to coat. Transfer the potatoes to a large baking pan and spread them in a single layer.
3. Drizzle oil over the potatoes and bake for 30 minutes, stirring once halfway through. Serve immediately.
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