Roasted potatoes are a simple but flavorful side dish perfect for summer grilling, or making indoors if you don’t have an outside kitchen.

I found a simple Rachel Ray recipe that uses rosemary as its principle spice. I started with a mixture of baby Yukon gold and baby red potatoes. If you’re watching your sugar, red potatoes are better for you. Cut the potatoes in half and put them on a cookie sheet or whatever you use for outdoor cooking. Continue reading “Roasted baby potatoes — a tasty and simple-to-make side dish” →