Roasted Rosemary Potatoes
1 lb small potatoes, red skinned, fingerling or Yukon Gold are good choices and readily found at farmers markets, cut into quarters or 1″ pieces
1 shallot, diced (optional)
2 Tbsp olive oil
1 tablespoon Basics Fuirst Rosemary Roasting Blend
Preheat oven to 400°
Place potatoes and shallots in a large bowl. Pour in olive oil and Basics Fuirst Rosemary Roasting Blend. Place potatoes and shallots on a metal roasting pan and set in oven for 30-45 minutes. Shake pan once or twice during cooking to ensure even roasting. Serves 4 as a side dish.
Better than fries!