Rosemary Potatoes (Emeril Lagasse) |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
2 pounds small red bliss potatoes, quartered |
2 tablespoons chopped rosemary |
1 tablespoon chopped garlic |
salt and 1/2 tablespoon coarse-cracked black pepper |
1/2 cup olive oil |
Directions:
1. In a large pot of boiling, salted water cook potatoes until just tender; drain well. In a large bowl toss potatoes with remaining ingredients. Transfer to a baking sheet and roast at 375 degrees F for 25 minutes until browned and fragrant. Serve with leg of lamb.
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