Servings: 12
Preparation Time: 10 minutes plus baking
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
Butter
Sour cream
Fresh chives
¼ cup olive oil
2 tablespoons course salt
1 bunch fresh rosemary
Butter
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.
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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