September 17, 2015
Dinner, Side Dishes, Vegetables,
Potatoes , 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Weeknight Meals, Oven Roast, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs more
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"Recipe source: Rosemary cookbook"
Preheat oven to 475 degrees F.
Leaving the potatoes whole with the peels on (cut in half if the potatoes are large, otherwise leave them whole) place them in a large pan of cold water and bring to a boil. Drain.
Put the potatoes in a roasting pan and drizzle the oil over the potatoes; making sure they are coated evenly. Sprinkle with rosemary, salt and paprika.
Roast for 30 minutes or until done; garnish with extra rosemary if desired.
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Great balance of flavours! I used yellow fleshed potatoes (peeled) as I forgot to buy the red. Because of the way I cut them, they baked in 20 minutes. Fast and easy when time is short. Thanks for sharing Ellie!
Made for Billboard Recipe Tag.
I cut the recipe in half for just the two of us...it came out perfect...very easy to prepare...but the flavors were spot on...loved the rosemary and paprika flavors in this dish...made for "Bill Board" tag game...