I tried this at January's cooking club and they were so good I thought I would give them a try at home. They were so easy to make! The recipe came from Notably Nashville by the Junior League of Nashville
Rosemary Potatoes
3 T. butter or olive oil
1 pound small red potatoes with skins
1 T. chopped fresh rosemary, or 1 t. crushed dried rosemary
1/2 t. salt, coarse salt or kosher salt
1/4 t. pepper
Melt the butter in a 9x13 - inch baking dish. Cut the potatoes (do not peel) into 3/4 inch pieces. Add the potatoes, rosemary,salt, and pepper to the butter in the baking dish and toss to coat well. Bake at 425 degrees for 25 to 35 minutes or until the potatoes are tender and golden brown.
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