Rosemary Sheet Pan Potatoes
Prep: 15min
|
Servings: 4
|
Cook: 35min
Spoonsparrow rosemary sheet pan potatoes are filling and taste great with vegetables, fish or meat.
Ingredients
- 1.5 kg potatoes
- 0.13 l olive oil
- 2 tbsp chopped rosemary
- 1 tbsp coarse salt
- Pepper (ground freshly)
- butter (for the pan)
Instructions
-
1.
Grease a baking sheet with butter and preheat oven to 220°C.
-
2.
Peel, wash potatoes and cut into bite-sized pieces. Mix with olive oil and rosemary. Season with salt and pepper.
-
3.
Place on baking sheet and bake for about 30-35 minutes until golden brown.
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4.
Serve hot!
