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Roasted Rosemary Potatoes
Recipe Type: Side Dish
Author: Dani Lind
  • 3 cups cubed Driftless Organics potatoes
  • 1/8 cup Drifless Organics Sunflower Oil (or a good olive oil)
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tbsp minced garlic (3 cloves)
  • 2 tbsp minced fresh rosemary leaves
  1. Preheat the oven to 400 degrees F.
  2. Place cubed potatoes in a bowl with the oil, salt, pepper, garlic and rosemary; and toss until well coated.
  3. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp.
  4. Flip twice with a spatula during cooking to ensure even browning. Serve while hot.