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
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:
- 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.
Tagged: fresh rosemary, pink peppercorns, potatoes, red potatoes, roast potatoes, roasted potatoes, rosemary, side dish, vegetarian
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