Rosemary Potatoes
Photo by Becky Luigart-Stayner
Ingredients
- 1 teaspoon bottled minced garlic
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
- 1 teaspoon dried rosemary
- 1 tablespoon butter
- 1 ½ pounds red potatoes, quartered (about 4 cups)
Place butter and garlic in an 8-inch square baking dish. Microwave at MEDIUM-HIGH (70% power) 45 seconds or until butter melts. Add rosemary, salt, pepper, and potatoes; toss well. Cover and microwave at HIGH for 15 minutes or until potatoes are tender.
Variations on Rosemary Potatoes
-
Rosemary Potatoes
- 4 small russet potatoes
- 1/4 cup fresh rosemary
- 2 tablespoons olive oil
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