Tuesday, March 17, 2015

Roasted Rosemary Potatoes!

 
This is a really simple recipe, but the combination of ingredients makes it so tasty!  These are good with almost any main course...pork, chicken, or beef!   I grow most of my own herbs and I usually always have tons of rosemary so I like to incorporate it in as many dishes as I can.  I think it just adds the best flavor!   If you don't have fresh rosemary available, you can use dried, just use less.  Here is what you will need for this recipe:


5 cups of quartered or halved small red or Yukon yellow potatoes, skins left on
1 pkg. onion soup mix
1/4 cup olive or canola oil
1/4 cup fresh rosemary, chopped or 2 tsp. dried
1/4 cup Parmesan cheese
salt and pepper to taste
1 tsp. Parsley

Wash the potatoes and depending on how big they are, quarter them or halve them. Leave the skins on.  Place them in a zip lock bag with 1/4 cup olive oil or canola oil, 1 package onion soup mix and the chopped rosemary.  Make sure the bag is zipped and shake the mixture with the potatoes.  Place in a baking dish in a single layer and sprinkle with salt and pepper.  Place in a 400 degree oven for 40 minutes, turning them over once at 20 minutes. 

 When they come out of the oven sprinkle with Parmesan cheese and Parsley!


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