Rosemary Potatoes


  • 2 tablespoons olive oil
  • ¼ cup fresh rosemary
  • 4 small russet potatoes

Place potatoes in medium saucepan. Cover with water; bring to boil. Boil potatoes until just tender when pierced with small sharp knife. Cool. Peel potatoes. Cut lengthwise into 1/2-inch-thick slices. Prepare barbecue (medium-high heat) or preheat broiler. Brush potatoes with oil. Sprinkle with r...

View full recipe at Epicurious


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