Ingredients
- 2 pounds small red and white potato, quartered
- 1 to 2 tablespoons olive oil
- 2 tablespoons chopped rosemary leaves
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
Directions
Preheat the oven to 425 degrees F.
Place potatoes in a plastic bag with the oil, rosemary, and garlic. Shake until well coated. Pour onto a cookie sheet, season with salt and pepper. Cook, turning once, until golden and crispy, about 30 minutes.
Tips: They're especially good cooked on a pizza stone, place cut side down so they get really nice and brown.
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By BLUEROB
Delano, MN
on October 02, 2011
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Quick and easy even my picky little girls loved them.
By elizabethdeprey...
Madawaska, ME
on April 12, 2009
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Not a fan of Rosemary so I skipped it, and they still came out GREAT! The idea for a pizza stone was great, that edge did come out crispy! And shaking the ingredients in a bag put just the right amount of oil on the potatoes so they weren't all soggy. Cooked for a little over 30 minutes, came out PERFECT and yummy! Thanks so much!
By Chef #642809
Gainesville, FL
on October 05, 2006
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very easy to make! my toaster oven only goes to 400, so I increased the baking time!
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