Red Rose Potatoes


2 lbs Red, Yukon Gold, or Yukon Rose potatoes, scrubbed and cut into about 2" chunks

3-4 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil, divided

½ Tbsp garlic powder

1 Tbsp freshly minced rosemary

Salt and freshly ground black pepper to taste


Heat oven to 350 degrees.

Prepare potatoes (do not peel). Cover a baking sheet (jelly roll pan) with aluminum foil.  Brush on about 1 Tbsp of Flying Olive Rosemary EVOO over the aluminum foil.  Mix garlic powder into remaining EVOO. Place cut potatoes on aluminum foil and drizzle
with the garlic/EVOO mixture.  Toss to coat well. Sprinkle with minced rosemary, salt, and pepper.

Roast potatoes for 20 minutes. Using a spatula, carefully turn them over.  Cook for another 20-25 minutes until crispy and brown. Remove from oven.  Sprinkle with more salt, pepper, and rosemary if desired.  Serve.

Submitted by Barb L.