Rosemary Potatoes


  • 6 medium Yukon gold potatoes, peeled and cut into 1/4 inch slices
  • 4 tbsp olive oil 
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh parsley, finely chopped 
  • 1 small shallot, finely chopped
  • 12 tsp garlic powder
  • 12 tsp freshly ground pepper
  • 12 tsp salt 


Preheat oven to 425 degrees. Place potatoes into a baking dish. Drizzle with olive oil, then mix in the rest of the ingredients. Cover, and bake for 50 minutes. Remove cover and bake for an additional 10 minutes, until slightly brown.

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