Roasted Rosemary Potatoes
Janet Shaffer
ingredients
- 6 potatoes (diced) with skin
- 1/4 cup olive oil
- 1/4 cup Pam cheese
- 2 cloves garlic (minced)
- 2 teaspoons dried rosemary
- Salt and pepper to taste
directions
Put all in a large Tupperware bowl with lid. Shake until evenly coated. Bake at 425 for 1 hour or until potatoes are crispy. Flip potatoes halfway through cooking.
Source: Haley Roeder
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews