Taste of Tuesday: Rosemary Potatoes

~ Hello Lovies ~

Monday nights are usually "easy" nights for us in the menu department.  After very "filling" weekends we usually are craving something clean and simple. Enter one of my family's favorites go-to's...Rosemary Potatoes.

Preheat your oven to 350 degrees. Cut 5- 6 petite red potatoes into small chunks and place in a Pyrex dish.

Cover potatoes with extra virgin olive oil; I usually eyeball this so that all the potatoes are equally/lightly covered, but not saturated.  Sprinkle with about 2+ teaspoons of sea salt and a dash of pepper.

Then for the creme de la creme...sprinkle potatoes with fresh rosemary; you can use dried rosemary if necessary.  I went out to our garden for the first time this season and snipped some fresh rosemary and I swear it made everything taste that much better! YUM!

Stir everything together before placing in the oven for 30 mins. 

Remove from oven, stir again, and put back in for another 10 - 15 mins (depending on the size of your potato chunks). When you take it out, the potatoes should be crispy, golden and just perfectly flavored.

And there you have a super easy & delicious dish!!

5 petite red potatoes
extra virgin olive oil
2+ teaspoons sea salt
fresh cracked pepper
2 sprigs fresh rosemary (1 tablespoon dried rosemary)

1. Preheat oven to 350 degrees
2. Slice potatoes into small pieces and put in a medium size Pyrex dish.
3. sprinkle with olive oil (eyeball to just lightly cover potatoes) and the rest of the ingredients.
4. Bake for 30 mins.
5. Take out and stir ingredients. Bake for another 10-15 mins.
6. Enjoy!

Serves 2-3 people

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