2 pounds small red potatoes
4 rosemary sprigs - (to 5)
1 1/2 tablespoons olive oil
Salt
Freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
In a jelly-roll or large baking pan, toss the potatoes with the rosemary and oil, season with salt and pepper, to taste, and roast them in the middle of a preheated 500 degrees oven, stirring once, for 30 minutes.
This recipe yields 4 to 6 servings.
Nutrition Facts not Available
Rating: ()
Added On: May 7, 2008
* COOKING LIVE with Sara Moulton - (Show # CL-9742) - from the TV FOOD NETWORK
