© Andrew Purcell
Rosemary-Roasted Potatoes
- ACTIVE: 5 MIN
- TOTAL TIME: 50 MIN
- SERVINGS: 8
- •BASIC-EASY
- •HEALTHY
- •VEGETARIAN
- 2 1/2 pounds fingerling potatoes, halved lengthwise
- 3 tablespoons olive oil
- Salt
- 2 rosemary sprigs
- Preheat the oven to 400°. Arrange the potatoes in a roasting pan and toss with the olive oil. Season with salt and nestle the rosemary sprigs into the potatoes. Roast for 30 minutes, then flip the potatoes; they should be golden brown. If they stick, don't loosen them. After they cook a few minutes more, you'll be able to flip them over. Roast for another 15 minutes and serve.
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