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Rosemary Roasted Red Potatoes

Rosemary Roasted Potatoes

Serves 6
2 pounds Red Potatoes, scrubbed clean
1 tablespoon extra-virgin olive oil
2 tablespoons minced fresh rosemary
2 teaspoons kosher salt

2 -3 cloves garlic, minced

Preheat the oven to 425°F. Line a baking sheet with foil. Halve the potatoes and chop them into bite-sized pieces, leaving the skins on. Transfer the potatoes to a large bowl and toss with the olive oil, rosemary, garlic and salt. Make sure the potatoes are evenly coated with oil.

Spread the potatoes out on the baking sheet. Bake for 45 to 50 minutes until the potatoes are deeply golden, stirring every 15 minutes. Serve while still hot and crispy.

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