Tuesday, January 1, 2013

Rosemary Roasted Potatoes

The Cottage Place in Flagstaff is wonderful for fine dining. They gave us several recipes for Tastes & Treasures cookbook including this one for Roasted Red Potatoes.

Finding a fabulous selection of mini potatoes at the local Farmers Market, I couldn't resist making this delicious dish. The rosemary grows great in our Arizona climate and it's flavor works so well with vegetables. Festive and flavorful - it is perfect for New Year's Day dinner.

Roasted Red Potatoes from Cottage Place Restaurant page 24 in Tastes & Treasures cookbook. 

2 pounds red potatoes, cut into wedges
1 teaspoon chopped fresh rosemary
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Preheat the oven to 300 degrees. Combine the red potatoes, rosemary, olive oil, salt and pepper in a bowl and toss to coat. Place in a baking pan. Roast for 25 minutes, stirring occasionally.

Serves 4