Dustin's Rosemary Baked Potatoes |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Our friend made these for us, and they have become a regular around here now. It's rare to have any leftover, they are so popular. Amounts are approximate, since potatoes can vary a lot in size. Ingredients:
6 -8 baby red potatoes (2 1/2-inch to 3-inch size) |
2 -3 tablespoons olive oil |
2 -3 teaspoons dried rosemary |
1 -2 teaspoon dried thyme (optional) |
salt |
pepper |
Directions:
1. Heat oven to 375 degrees.
2. Cover a baking sheet with parchment paper.
3. Wash and cut potatoes into somewhat uniform chunks. Pat dry.
4. Crush and break rosemary and thyme leaves by hand.
5. Put potatoes, olive oil, rosemary and thyme into a container with a lid and shake well to coat the potatoes.
6. Spread potatoes on baking sheet in a single layer (for quicker cooking, don't cramp - use a second sheet if necessary).
7. Salt and pepper to taste.
8. Bake 45 - 60 minutes or until nicely brown, stirring and turning occasionally.
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