Sooo good! It's ridiculously easy to make and it always gets a great reaction from my friends. The best part is that you can totally ignore the measurements, unless you're specifically watching calories or something. I make these so they're lightly coated in olive oil, which makes the skin ooo so crispy and sooo good. I've made it with both fresh and dried rosemary and honestly I like it better with the dried. The flavor is there just like it should be, but you don't have to worry about chomping into a chunk of rosemary. Simply delicious.
Absolutely delicious and SO easy! I used dried rosemary since I didn't have any fresh and it was still wonderful. They are even great reheated the next day. I love that this recipe uses a healthy oil and no butter! I recommend lining your baking sheet with foil to aid in cleanup. This is going into my regular cookbook. Thank you for sharing!
Great! I used 2 lbs of red potatoes and did not measure the olive oil. For herbs/spices, I used sea salt and dried oregano. When it came out of the oven (after about 45 minutes), I added some garlic powder and black pepper.
Absolutely delicious! I grow fresh rosemary in large quantities and always have it on hand year 'round, so it's a pleasure to go out and snip what I need. And SO fresh and flavorful! This is simple, yet flavorful. The potatoes need a good dosing of seasoning, remember.
These are divine! My mom even asked for the recipe.
Roasted red potatoes are so good, and this was no exception! Easy and delicious! Thank you!
this is the exact recipe my grandmother has been making for over 50 years. great taste and simple.