2 posts tagged “vegetables”

From Martha Stewart Living Magazine.

1.5 lbs. baby red potatoes, quartered
2 T. olive oil
2 T. coarsley chopped fresh rosemary
coarse salt & freshly ground pepper

Preheat oven to 425.  Toss potatoes, oil, and rosemary on a rimmed baking sheet.  Spread out potatoes in a single layer.  Season with salt and pepper.  Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside (about 30 minutes.)

I've been making this for years.  People love it and it couldn't be easier.

1 container sour cream
1 pkg. Good Seasons Zesty Italian dressing mix

Mix.

That's it!

I usually cut the top off the pepper, pull out the seeds, and use it as a little bowl for the dip.