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I love this roasted red potatoe recipe with just about any dish. They work beautifully as a side with the chicken picatta.

Serves 2

6 or so small red potatoes

2 tablespoons extra-virgin olive oil

a few sprigs of fresh rosemary, chopped

parsley, chopped

salt and pepper

Pre-heat oven to 350 degrees. Wash and pat dry potatoes. Slice into four’s and put into medium sized bowl. Drizzle with olive oil, rosemary, parsley, salt and pepper, toss with hands to coat. ¬†Arrange on baking pan that’s been rubbed with oil to avoid sticking.

Bake  for 20 minutes or until a golden brown. Test for tenderness with the tip of a knife. Serve immediately.