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Tattooed Rosemary Potatoes

Cooking Time: 30 minutes

Ingredients

Small potatoes cut in half length-wise
1/3 to 1⁄2 cup olive oil
1 tsp. Kosher salt
1⁄2 tsp. Ground peppermint
Sprigs of rosemary

Instructions

Wash and dry the potatoes, leaving the skins on. Cut in half length.
Pour the olive oil into a glass baking dish.
Add the salt and pepper and mix well.
Press the rosemary on the cut side of each potato and position cut side down in the olive oil.
Don’t crowd the potatoes – leave a little room in between each.
You can also brush the tops of the potatoes with a little olive oil to crisp them.
Check after 30 minutes – poke with a knife to make sure they are cooked all the way through. The potatoes will look brown and sizzling when done.

Notes

Preheat oven to 400 degrees.
Other herbs can be used in this recipe, such as parsley, sage and thyme.
Submitted by Sue Adams

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