Recipes

Nancy Boerner's Rosemary Potatoes

Red Potatoes, washed and chunked

Kosher Salt

Coarse ground black pepper

Fresh Rosemary

Dry Parsley flakes

Lemon pepper

Extra Virgin olive oil

 

Mix all ingredients together in a greased baking dish.  Bake for 1 hour at 400 º, stir ½ hour into baking time.  Potatoes can be prepared and baked the day before serving, just reheat for about ½ hour at 400º.  You might need to add more olive oil and lemon pepper.  Note: Rosemary not used can be frozen and used later.

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