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Rosemary Roasted Potatoes
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Description
Slow-roasted rosemary and olive oil potatoes.
Ingredients
- 4 whole Medium Russet Potatoes
- 2 Tablespoons Rosemary Leaves (fresh Is Best But Dried Works Just Fine)...
- 1 teaspoon Garlic Powder
- 2 teaspoons Salt
- 2 teaspoons Black Pepper
- ½ cups Extra Virgin Olive Oil
Preparation
1. Preheat oven to 350 F. Peel and cube the potatoes and add them into a large mixing bowl.
2. Chop rosemary and add it into the bowl along with the garlic powder, salt, pepper and oil.
3. Toss to combine and add the mixture onto a foil-lined and non-stick sprayed rimmed baking pan.
4. Bake at 350 F for 1 to 1 ½ hours, stirring occasionally to brown all sides.
5. Enjoy!
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