Rosemary Roasted Potatoes

This is one of the first recipes I learned to make on my own.  It’s simple, it’s easy, it’s versatile, and, naturally, it’s good.  Try these potatoes as a side to miso glazed halibut.

Rosemary Roasted Potatoes

1 bunch of baby red potatoes (about 15 potatoes)
2 tablespoons olive oil
1 tablespoon rosemary, chopped
1/2 cup grated Parmesan
1 teaspoon Kosher salt
1/2 teaspoon pepper


1.  Preheat the oven to 400 degrees.

2.  Wash the potatoes, and cut them in halves.  In a mixing bowl, toss the potatoes with the salt, pepper, olive oil, and rosemary.  (If you cover the bowl with foil and then shake the bowl, you will get a very even mix).   Bake the potatoes for 20 to 25 minutes, turning half way through for even browning.  Once the potatoes are finished, toss with the parmesan, and serve!


One response to “Rosemary Roasted Potatoes

  1. All flowers will droop in absences of the sun that waked their sweets.

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