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425°F 35 mins
red-skinned potatoes, about 2 inches round, scrubbed and dried
Fresh rosemary and thyme sprigs
Heat oven to 425 degrees.
Halve potatoes and toss in a large bowl with olive oil, salt and pepper. Pluck a piece of rosemary or thyme smaller than the width of the potato and press onto the cut side. Place cut-side down on a large, light-colored, heavy-bottomed baking pan about 1 inch apart.
Roast at 425 degrees for 35 minutes, or until potatoes are fork-tender and cut side is browned.
- Servings Per Recipe 8
- Fat, total(g)4
- sat. fat(g)1
- Percent Daily Values are based on a 2,000 calorie diet
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