Roast Potatoes with Rosemary & Pink Peppercorns

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Starting to plan out your Holiday menus?  This simple yet delectable side dish would be wonderful for the Holiday season.  A simple dish of roasted red potatoes in olive oil, flavored with pink peppercorns and fresh rosemary for color and a kick of flavor, the red-and-green color scheme just screams Holiday side dish.

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Roast Potatoes with Rosemary & Pink Peppercorns

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: side dish

Ingredients:

  • 1 lb. red potatoes, cut into 1-inch pieces
  • Olive oil
  • salt and pepper
  • 1 Tablespoon pink peppercorns
  • 1 Tablespoon fresh rosemary, chopped

Directions:

  1. Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment; lay the potatoes on the prepared baking sheet in a single layer. Drizzle with 2 Tablespoons of olive oil and a good sprinkling of salt and pepper. Next, sprinkle the potatoes with pink peppercorns and the chopped rosemary.

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