Roasted Rosemary Red Potatoes

crispy savory potatoes

Yield: 6 servings
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  • 1 1/2 pound(s) small red potatoes
  • 1 tablespoon(s) cornstarch
  • 1 tablespoon(s) fresh rosemary chopped (or 2 teaspoons dried)
  • 1 teaspoon(s) garlic powder
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) ground black pepper
  • 2 tablespoon(s) vegetable oil


  1. Pre-heat oven to 450 degrees. Rinse and quarter the potatoes. (Make sure the pieces are fairly uniform, about 1 inch.)

  2. Place the potatoes in a large sipper-top bag with the cornstarch, rosemary, garlic powder, salt and pepper. Shake well to coat. Transfer the potatoes to a large baking pan and spread them in a single layer.

  3. Drizzle oil over the potatoes and bake for 30 minutes, stirring once halfway through. Serve immediately.
February 2012

This recipe is a personal recipe added by KMSEYBSTOCKTON and has not been tested or endorsed by MyRecipes.

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