Ingredients
12
small red potatoes (about 1 1/2 lb)
2
tablespoons olive or vegetable oil
2
medium green onions, sliced (2 tablespoons)
2
tablespoons chopped fresh or 2 teaspoons dried rosemary leaves, crushed
Preparation
Heat oven to 350°F. In ungreased 8- or 9-inch square pan or 13x9-inch pan, place potatoes. Drizzle oil over potatoes; turn potatoes so all sides are coated. Sprinkle onions and rosemary over potatoes; stir.
Roast uncovered about 1 hour 15 minutes, stirring occasionally, until potatoes are tender.
