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Rosemary Roasted Red Potatoes
2 lb red potatoes, not peeled, diced 1-1.5"
2-3 tbsp olive oil
1 tsp paprika
3 tsp crushed rosemary, divided
1 tsp crushed garlic
1/2 tsp salt
In the bottom of a roasting pan, mix oil, paprika, garlic and 2
tsp rosemary. Throw in potatoes and toss to coat, then spread in
a layer. Sprinkle salt and remaining 1 tsp rosemary over the
surface. Cover and bake 425F 20-30 min. They should be tender or
nearly so. Stir, then return to oven uncovered 20 min to brown,
stirring a couple of times.
Serving suggestion: In spring, nice with a bunch of fresh steamed
asparagus.
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Roasted Potatoes 06