Monday, June 20, 2011

Roasted Rosemary Potatoes

Here's the perfect side dish to go with the grilled pork chops.  I am in love with all roasted vegetables, and these potatoes are no exception.

Roasted Rosemary Potatoes

1 ½ pounds of new potatoes
4 T. butter
2 sprigs fresh rosemary
salt to taste

1. Place the potatoes in a baking dish, cutting the larger ones in half, so they are all uniform in size. Cut the butter into 1 tablespoon tabs and place on top of the potatoes. Remove the rosemary leaves from the stem and sprinkle over the potatoes.  Sprinkle salt over all.
2. Roast in a 415 degree oven for approximately 1 hour, stirring every 10-15 minutes. Potatoes will be done when they are fork tender and turning golden brown.


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