Rosemary’s Baby Potatoes

  • Prep Time
    Not long
  • Cook Time
    Depends on the heat
  • Serving
    2
  • View
    76

 

A dinner party with Rosemary:  Very rare steaks and these herby creamy little spuds.

Ingredients

    Directions

    Parboiling your potatoes cooks them on the inside, so you get creamy crispy spuds after you roast them. Go easy on the Rosemary. A little goes a long way. And watch that these don't burn in the oven. If they get too dry, just add some water to the pan.

    Step 1

    Boil your potatoes until a knife goes through them easily. You don't want them overcooked or mushy. You want them about half-way cooked before you roast them.

    Step 2

    Drain the potatoes and cut them in half.

    Step 3

    Put the spuds on a roasting pan or cookie sheet. Douse with olive oil and lemon juice and minced Rosemary.

    Step 4

    Roast at about 350 to 375 degrees until done. If they start to get dry before they're done, add a little water.

    You May Also Like

    Leave a Review

    Your email address will not be published. Required fields are marked *

    X