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Rosemary Potatoes

2 1/2 lbs. Potatoes (redskin or Idaho)
4 Tbs. Boyajian Rosemary Oil
1 tsp. salt
1/4 tsp. black pepper
1/3 cup grated Parmesan cheese

Preheat oven to 350 degrees. Wash potatoes and cut into 1-inch cubes. In large bowl, combine all ingredients except the cheese. Make sure the potatoes are evenly coated with the oil. Place in ovenproof baking dish, and cook uncovered for 30-40 minutes. Test potatoes for doneness. Sprinkle Parmesan cheese on potatoes and cook 5-10 more minutes until cheese is golden brown.

Serves 4


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