Monday, February 3, 2014

Roasted Potatoes with Rosemary

4 pounds small potatoes - whole or cut in half
    (Yukon gold, red, purple, fingerlings)
1/3  cup Crisco Light Olive Oil
3 -4 cloves garlic, chopped
1 cup chopped onion
2 TBSP chopped fresh rosemary
Salt and Pepper to taste

Directions - Heat oven to 425. Place potatoes, oil, garlic, rosemary and salt and pepper in a large baking pan. Toss well to mix.

Bake 40 minutes or until the potatoes are cooked and lightly browned - Stir occasionally during the baking process.