Saturday, November 13, 2010

Baby Rosemary Baked Potatoes

Servings: 12
Preparation Time: 10 minutes plus baking

12 to 18 small red potatoes, about 3-inches in diameter

¼ cup olive oil
2 tablespoons course salt
1 bunch fresh rosemary

Sour cream
Fresh chives

Heat the oven to 375 degrees

Rub each potato with olive oil and sprinkle generously with coarse salt.

Place the potatoes into a large, shallow baking dish.

Place rosemary springs on top of and around the potatoes.

Roast until just soft, about 30 minutes. Remove rosemary sprigs before serving.

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