2 pounds of fingerling potatoes
1/4 Cup extra virgin olive oil or rosemary infused oil
2 Tablespoons of dried rosemary
1 teaspoon of Himalayan pink sea salt
3 cloves of garlic, minced
3/4 teaspoon of pepper
Preheat oven to 375' and line baking sheet with foil and spray with non-stick spray.
Wash potatoes and half or quarter, depending on the size of the potato. Mix the remaining ingredients in a medium sized bowl and add the potatoes, tossing to coat. Spread the potatoes onto the lined baking sheet and bake for one hour (a little longer if potatoes pieces are larger), turning several times during cooking time.
I made these potatoes with fresh green beans over Christmas and they were marvelous! They don't hold up as well as I would like reheating later, but they still have that wonderful flavor. Enjoy!
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