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Jerry’s Rosemary Roasted Potatoes |
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Another recipe from Eagledale Herb Farm. Try it with some of Betsy
Wittick’s fingerling potatoes.
1 pound small to medium new potatoes
3 tablespoons olive oil
1 tablespoon paprika
2 tablespoons onion powder
1/2 teaspoon white pepper
4 sprigs fresh rosemary
Preheat oven to 400. Quarter or halve potatoes (depending on size),
place in mixing bowl, add oil. Toss the potatoes to coat, add paprika,
onion powder, and white pepper, mix again. Mince the fresh rosemary
leaves fine, add to potato mixture. Place on cookie sheet skin side
down and bake until potatoes can be pierced with a toothpick. (Serves
4)
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