Monday, April 7, 2008
Roasted Red Potatoes
cover a large baking pan (cookie sheet) with foil and spray with no-stick cooking spray.
2 pounds small red potatoes, scrubbed and cut in half (do not peal)
3 tablespoons olive oil, more if desired
SEASONINGS TO TASTE:
Fresh ground pepper
Dried rosemary, crushed
Dried or fresh minced garlic
Preheat oven to 425.
Fill large bowl with cut potatoes.
Drizzle oil and seasonings over potatoes, stir to coat.
Place potatoes in a single layer on prepared baking sheet.
Bake uncovered 40 to 45 minutes, turning half way through baking time
potatoes should be a light golden brown and tender.