Rosemary Red Potatoes

3 red potatoes, scrubbed and cut into wedges
1 tablespoon and 1-1/2 teaspoons margarine (use vegan for v)
1-1/2 teaspoons rosemary
salt and pepper to taste




1. Preheat oven to 375 degrees F (190 degrees C).
2. Place potatoes in a 9x13 inch baking dish. Drop butter in the middle and sprinkle with rosemary, salt and pepper. Cover with aluminum foil.
3. Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.

Note: Replace potatoes with half a bag of baby carrots for Rosemary Carrots.

Makes 2 servings.