Roasted Potatoes with Rosemary

May 31, 2009

3 T olive oil
½ t garlic powder
½ t onion powder
¼ t salt
¼ t pepper
1 T minced fresh rosemary
2 pounds potatoes, scrubbed and cut into bit size pieces

Mix the herbs and the oil together well, pour over the cut potatoes in a big bowl or a bag, toss to coat evenly.  Spread potatoes on a foiled and sprayed baking sheet, bake at 400 until done and slightly crispy.
Serves 4

This recipe is brought to you from the kitchen of Latigo Guest Ranch.

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