Homemade Staples: Red Potatoes with Rosemary

Red potatoes make a great change in starch for your dinner from the more common Mashed Potatoes and Baked Potato (which are both still very delicious!).  With just a little bit of olive oil, some salt and pepper, and some rosemary you have a fantastic side dish that works well with many meals.  And since it is both gluten-free and vegan, your sure to please your guests no matter what their dietary needs!

Red Potatoes with Rosemary

• Baby Red Potatoes, quartered
• Olive Oil
• Kosher Salt
• Cracked Black Pepper
• Fresh Rosemary, finely chopped
• Cooking Spray

I am purposely not including measurements on this.  Everything depends on the number of people you are serving.  Just eye ball the oil and seasoning and add as much or as little as you think necessary.

Preheat oven to 475 degrees.

Cut your baby red potatoes into quarters and place in a medium size bowl.

Drizzle with olive oil and toss to coat.  Start with a little bit and go from there — easier to add more than to take away.

Season with salt, pepper, and fresh rosemary.  Toss to coat.

Pour potato mixture into a jelly pan coated with cooking spray.

Bake in the oven for 15 minutes.  Remove from oven and stir.

Place back in oven and cook for another 15-20 minutes, or until tender.

Enjoy!

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