Roasted potatoes with rosemary
Ingredients
- 900 g thin-skinned potatoes;
- 1 tablespoon of olive oil;
- 1 tablespoon dried rosemary (or 2 tablespoons chopped fresh);
- 2 teaspoons of salt.
Preparation
Rinse the potatoes well and cut them into small pieces (you do not need to clean the tubers). Transfer potatoes into a bowl and mix with the rest of the ingredients. Make sure all the pieces are covered with oil. Put them on a baking sheet covered with foil.
Bake in preheated to 220 ° C for 45-50 minutes, stirring every 15 minutes. Serve the dish hot.
