REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…
Roasted Rosemary Baby Yukon Gold Potatoes
| Roasted Rosemary Baby Yukon Gold Potatoes | Print |
Recipe By: Alice Morrow
Roasted Rosemary Baby Yukon Gold Potatoes
Ingredients
- 1 lb. bag of baby Yukon gold potatoes, washed and dried
- 1-2 medium Vidalia onions, thinly sliced
- 1 (8-oz.) carton sliced portabella mushrooms
- 2 T. minced garlic
- 6-8 fresh rosemary sprigs, cleaned
- Salt, red/black pepper, garlic powder
- Ground cumin
- Extra virgin olive oil
- Good quality Balsamic vinegar
- Paprika
Instructions
- In a baking dish lined with foil and sprayed with PAM, layer the sliced onions, mushrooms and garlic. Sprinkle with olive oil and season with salt and pepper.
- Lay a single layer of the potatoes on top.
- Drizzle with olive oil and toss to coat all sides.
- Season with salt, red/black pepper, garlic powder and cumin. Toss again.
- Drizzle with the balsamic vinegar.
- Layer the fresh rosemary sprigs across the top.
- Sprinkle with paprika.
- Cover tightly with the foil.
- Bake in 375 oven for 45-60 minutes (depending on size of potatoes and the amount). You should be able to insert a knife through the tender potatoes.
- Remove from oven, tear back foil and toss. You can remove sprigs if desired or leave as garnish.
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