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.

Rocambole potatoes

1 lb waxy potatoes
1 clove garlic, chopped finely
1 1/2 T good olive oil
1/2 T balsamic vinegar
a half handful chopped rosemary and oregano
sea salt

Preheat oven to hot.

Wash the potatoes and cut into wedges on their long side (use whole
potatoes if very small). Partially boil them for about 5 minutes, then drain
them well.

Pour the olive oil into a baking pan. Tip in the potatoes and turn them in
the oil until they are well covered. Toss in the herbs and garlic and turn
again. Splash over the vinegar in a flamboyant fashion. Cook in a hot oven
until brown. Turn them a couple of times during cooking to ensure that they
are evenly browned and herb coated. At the last turning throw in some sea
salt to taste.

Roasted Potatoes with Rosemary

From the Crisco web site

• Crisco® Olive Oil No-Stick Cooking Spray
• 3 tablespoons Crisco® Pure Olive Oil
• OR 3 tablespoons Crisco® Light Olive Oil
• 1 tablespoon chopped fresh rosemary
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 2 pounds potatoes, cut in half or fourths (red skin, Yukon Gold, fingerling)

1. HEAT oven to 425ºF. Coat 15x10-inch baking sheet with no-stick spray.


2. STIR together oil, rosemary, garlic powder, salt and pepper in large bowl. Add potatoes. Toss well until coated. Spread evenly in prepared pan.


3. BAKE 30 to 35 minutes, stirring occasionally until potatoes are fork-tender and golden brown.