Wonderfully aromatic rosemary is a match made in heaven for roasted potatoes. Chopping or crushing the rosemary brings out the natural oils and increases the flavor. Photo credit: Kristen Doyle from Dine and Dish.
10m
PREP TIME
40m
COOK TIME
247
CALORIES
4
INGREDIENTS
Servings: 4
Ingredients
- 4 baking potatoes (about 2 pounds)
- 2 tablespoons olive oil
- 2 teaspoons McCormick® Whole Rosemary Leaves
- 1/2 teaspoon McCormick® Sea Salt Grinder
INSTRUCTIONS
- 1 Preheat oven to 425°F. Cut each potato into 12 wedges. Toss potatoes, oil, rosemary and sea salt in large bowl until well coated.
- 2 Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
- 3 Bake 35 to 40 minutes or until potatoes are tender.
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