Roasted Rosemary Potatoes

Roasted Rosemary Potatoes

2 tablespoons olive oil

1 tablespoon paprika

1 1/2 teaspoons Rosemary leaves, finely crushed

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1 1/2 pounds small red potatoes, cut in halves or thirds


Preheat oven to 425 degrees F. Prepare a sheet pan by lining with aluminum foil and spraying with cooking spray. In a large bowl, combine olive oil, paprika, Rosemary, salt, pepper, and garlic powder. Add potatoes; toss well to coat. Arrange potatoes in a single layer on the prepared pan. Bake for 45 minutes or until potatoes are cooked tender, stirring potatoes occasionally during the cooking time.

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