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Rosemary potatoes

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Ingredients for 2 servings:

  • 500 g potatoes
  • 1 tbsp rosemary, fresh, chopped
  • 5 tbsp olive oil
  • ½ tsp garlic powder
  • e.g. salt and pepper
  • e.g. lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Quick rosemary potatoes, perfect as a side dish to your main courses.

The quartered potatoes are tossed with chopped rosemary, olive oil, garlic powder, and a little salt and pepper. Place them in a cast iron pan, baking sheet, or casserole dish. Bake in a preheated oven at 200°C (400°F) for about 30 minutes. Afterward, squeeze over some lemon juice and garnish with a few rosemary leaves. Serve with a sour cream dip. You can find this on my chef profile.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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