 | I have had these potatoes more times than I can count. Sometimes they are tossed with fresh dill, sometimes they are tossed with parmesan and pepper, but my favorite preparation is with rosemary. My mom has been making this as a side dish for as long as I can remember. Whatever herb she had fresh from her garden is what the potatoes were tossed with. They are a simple side and C is a big fan of them. Miss F stands firm in her inexplicable hatred of potatoes and refuses to eat them. Maybe one day soon she will come around to the deliciousness of potatoes... |
2 tablespoons butter
8 to 10 red potatoes, cut into eighths
1 teaspoon rosemary
Preheat oven to 425. Add butter to a 10x13 glass baking dish. Melt the butter in the oven while it preheats. Toss the potatoes in the melted butter and rosemary. Salt and pepper to taste. Roast potatoes for 35 to 40 minutes.
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