Roasted Potatoes with Rosemary (4)

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I once stayed in a farmhouse in Italy and the garden was planted with huge borders of rosemary and each bedroom had, instead of a flower arrangement, a little bouquet of fresh herbs. It was quite charming and gave a great aroma to the room. Rosemary, along with sage was used frequently in their recipes and these little roasted new potatoes are just perfect with roast meats or grilled steaks and with many other things too – I can imagine them with eggs or a selection of roasted vegetables. Easy to make – really all you need is a good hot oven. I would only use fresh rosemary for this recipe.

Pre-heat oven to 400 degrees Fahrenheit

1 1/2 pounds new potatoes – rinsed, skin left on, cut into quarters

2 tbsp. fresh rosemary – finely chopped

3tbsp. olive oil

Salt and freshly ground black pepper

Place all ingredients in a mixing bowl and toss well together.

Transfer to a metal baking tray or dish and cook for 45 minutes to an hour, turning once or twice to make ensure they are evenly browned.

Serve potatoes straight away.

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