Rosemary Roasted Potatoes
A delicious side dish of roasted potatoes with the aromatic flavor of rosemary. This recipe creatively uses expired dried rosemary to reduce food waste while ensuring food safety. Serve these crispy potatoes as a flavorful accompaniment to any meal.
Ingredients
- 2 pounds potatoes, cut into wedges
- 3 tablespoons olive oil
- 2 tablespoons crushed dried rosemary (expired but still safe)
- Salt and pepper, to taste
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, toss the potato wedges with olive oil, crushed dried rosemary, salt, and pepper until evenly coated.
Spread the potatoes in a single layer on a baking sheet.
Roast in the preheated oven for about 30-35 minutes, or until the potatoes are golden brown and crispy, flipping them halfway through.
Remove from the oven and let them cool for a few minutes before serving.
Sprinkle with additional salt and pepper if desired.
Serve the rosemary roasted potatoes as a delicious side dish.