Rosemary Roasted Potatoes |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 cups washed and quartered new or red bliss potatoes | 1 tablespoon salt | 2 tablespoons herbes de Provence |
| 3 tablespoons olive oil | ||
| 1 | Preheat the oven to 350 F. In a mixing bowl gently stir together the potatoes, salt, herbs, and olive oil so the potatoes are well coated. Spread out evenly on a baking sheet and toast for about 20 minutes. If they are overcooked, they are crunchy and delicious-better than most French fries. You can also chill these and add some sun-dried tomatoes and a dressing of your choice for an unusually good potato salad. |