Friday, December 19, 2014

Roasted Rosemary Potaotes

I threw these potatoes together to go along with some pork chops the other day. Unfortunately, they got eaten before pictures were taken. I did remember to grab a shot of the potatoes. Yay!

These were nice and easy. The perfect weeknight side. Although, they were so good, I may make a mass of these with a cool dipping sauce and maybe some melted cheese for an appetizer. Or, just as dinner. That works for me.

Switch up the olive oils how you like it. I was making Rosemary Pork Chops, so the Rosemary Olive Oil was perfect for these.

Roasted Rosemary Potatoes

2 lbs small potatoes
Marsala Rosemary Sea Salt, good sprinkle
2 tbsp Rosemary Olive Oil

Preheat the oven to 400°.

Dice the potatoes and toss with the olive oil to coat. Spread out in a single layer on a baking sheet and give it all a sprinkle of Marsala Rosemary Sea Salt.

Roast for 30 minutes to an hour. The longer you cook them, the crispier they will get.

No comments:

Post a Comment