We had a good friend coming over for dinner last week, and I always want to make my guests feel at home and welcome through the meal I prepare. On this particular evening, I had some red potatoes that I needed to use up.
Potatoes are a versatile side dish, and one of my slight addictions, if I’m totally honest. Roasting these babies couldn’t be easier, and they taste so yummy!
- 6-8 red potatoes, washed and cubed into bite sized chunks
- 2 tbsp olive oil
- 1 tbsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp ground black pepper.
Heat oven to 425. Place cut potatoes into a bowl or gallon sized food storage bag. Drizzle remaining ingredients over the top, and toss well to coat evenly.
Bake for 25 minutes on a baking sheet; turn potatoes over for even browning, and bake an additional 25 minutes.
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