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Rosemary Roasted Potatoes

Rachel Gurk
  • 50 minutes
  • Serves 6

INGREDIENTS

1 1/2 lb

potatoes (I like the very small ones), scrubbed and cut in bite-sized pieces

2 tbsp

olive oil

1 tbsp

minced fresh rosemary

1/2 tsp

coarse kosher salt

1/4 tsp

black pepper

1/4 tsp

garlic powder