Okay, friends. This recipe came to me on a whim. I had bought mini Yukon Gold potatoes that I was going to pair with chicken and wanted something light and simple. The idea of sliced rosemary potatoes sounded so good, I decided to give it a go, and my goodness! They did not disappoint. Light, flavorful, and so easy to make.
These rosemary potatoes are also a great option to serve with hamburger patties, roast, or steak, and salad.
Here’s the recipe.
Ingredients:
- Yukon Gold potatoes
- rosemary
- salt
- pepper
- olive oil
Instructions:
Preheat oven to 400 degrees. Line a baking sheet with foil and lightly grease with olive oil.
Rinse potatoes, and then slice. Add potatoes to mixing bowl, and lightly coat in olive oil.
Add potatoes to pan. Season with salt, pepper, and rosemary.
Bake at 400 degrees for one hour or until potatoes reach desired crispness at edges. *Be sure to flip potatoes just once, mid-baking.
Serve, and enjoy!
