Easy Rosemary Roasted Potatoes Print Email

Potatoes (Russet, Red, Yukon gold or Sweet)
Olive oil
Tony’s Roasted Rosemary Poultry and Potato Rub

Preheat oven to 400 degrees. Wash potatoes, leaving skins on.

Cut potatoes into two-bite pieces and mound on a large jelly roll pan (a flat pan with short sides). Drizzle with olive oil and Tony’s Roasted Rosemary Poultry and Potato Rub (generously, to taste) and toss to coat evenly. Scatter potatoes evenly on pan, it’s best if there is a little room between each piece.

Roast in the top of a preheated oven, tossing and turning every 10-15 minutes until done to your liking - actual cooking time depends on conditions.

Variation: Toss in split cherry tomatoes during the last 10-15 minutes of roasting. - Chef Mick, Tony’s Market

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