Rosemary Potatoes are best when made with Yukon Gold potatoes. Its waxy moist flesh and sweet flavor make it ideal for boiling, baking and roasting. It’s light colored, blemish free skin and it’s golden color when the potato is sliced open are its main characteristics. This recipe calls for fresh rosemary, however, in a pinch you can use dried rosemary. Always wash the potatoes no mater how clean they look,
8 Yukon Gold potatoes, cut in half or quartered if large.
1 tablespoon fresh rosemary, removed from stem
1/4 cup extra virgin olive oil
Sea salt and fresh ground black pepper to taste
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large bowl, combine the potatoes, rosemary, olive oil, sea salt and fresh ground blackpepper. Toss well to coat.
3 Spread evenly onto foil lined cookie sheet and bake in preheated oven for about 35 minutes, until they are golden brown on the outside
Servings Per Recipe: 4
Calories about 275
Total Fat 14g
Potassium 770 mg
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