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Roasted Rosemary Potaoes


4-5 potatoes (any variety) (cubed)

2-3 TBS extra-virgin olive oil

2 TBS dried rosemary leaves (crushed)



Preheat oven to 425 degrees.

Combine cubed potatoes, olive oil, and crushed rosemary leaves in a bowl. Once the potatoes are well-coated, transfer them to a baking sheet. Sprinkle with pinch of salt.

Roast potatoes for 20 minutes, or until gold brown. Turn potatoes half way through to cook evenly.


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