Roasted Fingerling Potatoes with Rosemary and Olive Oil

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Roasted Fingerling Potatoes with Rosemary and Olive Oil

Ingredients:

  • 2 1/2 lbs Fingerling Potatoes, cut in half (substitute small new potatoes or creamers, if desired)
  • 3 Sprigs Fresh Rosemary, stems removed and rough chopped
  • Extra Virgin Olive Oil
  • Salt & Pepper

Instructions:

Preheat oven to 425 degrees

Toss potatoes with rosemary, salt, pepper and olive oil

Place contents in MEDIUM Grill Bag and roast for 15-25 minutes

When contents are cooked through and evenly browned, finish with more olive oil and salt. Remove from the Grill Bag and serve immediately.

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  • April Synyard