Crunchy Rosemary Potatoes
Posted to by Brian Luftman
Oven roasted, simple, crunchy & delicious with a steak
  • 4 Cups Red Potatoes
  • 2 Tablespoons Melted Butter
  • 1 Tablespoon Flour
  • 2 Teaspoons Rosemary
  • Dash of Garlic Salt & Fresh Ground Pepper
  • 1/2 Teaspoon Kosher Salt

Preheat oven to 425 degrees.  Wash and dice potatoes, then cut into 1 inch cubes (skin on).  Combine all ingedients in a bowl, butter last.  Immediately after adding butter, stir ingredients and then pour onto an ungreased baking sheet.  Bake at 425 degrees for 40 minutes (or until golden brown), stirring every 10 minutes.  Pour into serving dish, and sprinkle lightly with kosher salt.  Serve and enjoy.

Tip: When shopping, get 1-2 potatoes per serving.  This recipe serves 4.

Recipe Summary
Yield: 4
Prep time: 15 Minutes
Cook Time: 45 Minutes
Course: Side Dishes/Vegetables