Peonies and Pears

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Rosemary Potatoes - A Simple Side

While I typically use small red or gold potatoes for this recipe, this week I found these tri-colored beauties and couldn't resist!  Purple potatoes are . . . well, purpleIsn't that enough?

These potatoes are a regular, go to side dish in our house.  They only take a few minutes to put together and bake in the oven along with the entree.  They are also ridiculously fragrant . . . filling the house with a scent of warmth and goodness.

Simply wash and cut, sprinkle with olive oil and seasoning and in to the oven they go!

Bonus . . . these are FANTASTIC eaten cold as a snack, so I usually make extra and store in the fridge.

Rosemary Potatoes
Recipe Type: Side Dish
Cuisine: American
Author: Lori Fortini / Peonies and Pears
A quick, healthy side dish.
Ingredients
  • 1 lb small potatoes of your choice
  • 1/4 cup olive oil
  • 2 Tbsp rosemary
  • 1 Tbsp garlic salt
  • 1 tsp pepper
Instructions
  1. Wash and quarter the potatoes.
  2. Place in a baking dish and drizzle on olive oil.
  3. Use your hands to blend and coat potatoes.
  4. Sprinkle with garlic salt and pepper.
  5. Bake at 350 degrees approximately 30 minutes or until soft.
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