Roasted Rosemary Potatoes - Olive Oils from Spain
Rosemary Roasted Potatoes: Toss halved potatoes with Extra Virgin Olive Oil from Spain, rosemary, and salt. Roast until golden and crispy.
Ingredients
- 2 pounds Yukon Gold, or other thin-skinned potatoes (5 to 6 medium potatoes), scrubbed clean
- 6 tablespoons , divided
- 5 sprigs fresh Rosemary, trimmed
- Kosher salt
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