Recipe: New Potatoes Rosemary

Recipes using Durkee Rosemary Leaves

• 24-32 small (1-2 inch diameter) thin-skinned red potatoes (about 4 cups), scrubbed
• 1/4 cup olive oil (approx)
• 1/2 cup minced red onion or shallots mixed with 2 tbsps fresh lemon juice
• 2 tsps dried rosemary
• salt

Preheat oven to 400°F. Arrange potatoes in a single layer in a shallow rectangular or oval 9x1 3" pan. Pour oil around to make a ¾" deep layer. Stir in onion-lemon juice mixture and top with about dried rosemary. Bake in 400°F oven, shaking occasionally to rotate potatoes in oil, until the largest give readily when pressed, 25-40 minutes. Serve garnished with additional dried rosemary. Salt to taste. Serves 8.