Oven-Roasted Potatoes With rosemary and Chile
| Yield: | 8 Servings |
| Categories: | Vegetables |
| 1/4 | c | Extra-virgin olive oil (or substitute a chile oil) |
| 4 | tb | Chopped fresh rosemary -or- |
| 2 | ts | Dried rosemary |
| 2 | lb | Potatoes; pealed and quartered |
| 2 | ts | Ground chile Pequin |
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