INGREDIENTS
•
2 tablespoons olive or vegetable oil
•
1 tablespoon chopped fresh or 1/2 teaspoon parsley flakes
•
1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
•
1/2 teaspoon lemon pepper
•
1/4 teaspoon salt
•
8 small red potatoes, cut into fourths
•
1/3 cup sour cream
•
1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
•
1/4 teaspoon lemon pepper
•
1/8 teaspoon garlic powder