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Rosemary Baby Potatoes
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Description
I love baby potatoes because they can be cooked and served whole. The outer skin gets all crispy and is coated in seasoning, then the inner potato is velvety and just melts in your mouth. For me, the combo of the two is just wow. Plus, there is way less prep. You have to wash them—and that’s it. So I will often use baby potatoes when I want to roast up a quick potato side dish.
Ingredients
- 2 pounds Baby Potatoes
- 2 Tablespoons Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoons Black Pepper
- 1 Tablespoon Rosemary
Preparation
Preheat oven to 350ºF. Line a sheet pan with parchment paper.
Spread potatoes on prepared sheet pan. Drizzle olive oil over potatoes evenly. Sprinkle salt, black pepper, and rosemary over the potatoes. Toss to coat evenly.
Roast potatoes at 350ºF for 30 minutes, then turn heat up to 425ºF and roast for 15 more minutes.
Serve hot or store and reheat. These will keep well for 3–4 days in the fridge. They can also be frozen and rewarmed in the oven.
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