Tuesday, April 28, 2009

Rosemary Red Potatoes

Easy and quick!

Rosemary Red Potatoes
3 medium red potatoes, cut into wedges
2T. extra virgin olive oil
1T. rosemary (I use dried)
1.5t. garlic salt
1t. fresh ground pepper

1. Preheat oven to 425*.
2. Mix everything but the potatoes in a gallon-sized bag. Add potatoes and toss until potatoes are coated in mixture.
3. Spread potatoes evenly on a slightly greased baking sheet and bake for 15-20 minutes.

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