- 1 1/2 pounds Ruby Crescent Fingerling Potatoes cut into wedges
- 4 tablespoons Butter
- 2 teaspoons Rosemary
- Salt and Fresh Ground Black Pepper to your taste
Preheat oven to 450°F (230°C). In a hot skillet, melt the butter. Stir in rosemary, salt and pepper. Coat potatoes evenly with the melted butter.
Arrange the potatoes in a single layer on a baking pan. Bake in a preheated oven until potatoes are golden brown, approximately 20 to 25 minutes. Toss them occasionally to ensure that they brown on all sides.
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