Rosemary Roasted Potatoes
A delicious side dish of crispy roasted potatoes seasoned with expired dried rosemary leaves. Ensure food safety by properly cooking the potatoes at a high temperature.
10
Prep Time (min)
30
Cook Time (min)
40
Total Time (min)
4
Servings
Ingredients
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons dried rosemary leaves (expired but still safe to consume)
- Salt and pepper to taste
Difficulty:Easy
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2
In a large bowl, toss the halved baby potatoes with olive oil, dried rosemary leaves, salt, and pepper until well coated.
3
Spread the potatoes evenly on the prepared baking sheet.
4
Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy, stirring once halfway through.
5
Remove from the oven and let cool for a few minutes before serving.
6
Serve as a side dish with your favorite main course.
7
Enjoy!