Enjoy this delicious side dish with your Milford Valley chicken entrées.

oven roasted red potatoes side dish recipe
Roasted Rosemary Potatoes

Serves 4-5

  • 1 lb. small Red Skinned Potatoes
  • 3 Tbsp Olive Oil
  • 3-5 Garlic cloves, crushed
  • 2 tsp fresh Rosemary, chopped or ½ tsp dried Rosemary
  • Salt & Pepper to taste
  1. Preheat oven to 350° F.
  2. Wash potatoes and pat dry. Cut potatoes into bite sized pieces, leaving skin on.
  3. Place olive oil, garlic, rosemary, salt and pepper in large bowl. Mix.
  4. Add potatoes to oil mixture and toss to coat.
  5. Transfer to shallow baking pan and bake for 40 minutes, turning after 20 min.
  6. Can be served hot or chilled.