Roasted baby red potatoes with rosemary
SmartPoints® value per serving
A super-easy side dish that pairs well with roast chicken, beef or pork. If you don’t like rosemary, try it with fresh thyme instead.
Uncooked red potato(es)
1½ pound(s), baby variety (about 24)
Extra virgin olive oil
¾ tsp(s), or Kosher salt, divided
⅛ tsp(s), freshly ground
1 tbsp(s), fresh, chopped
- Preheat oven to 425°F (218°C).
- On a rimmed baking sheet, toss potatoes with oil, 1/4 teaspoon salt and pepper. Roast until potatoes begin to brown but aren’t yet tender, about 20 minutes.
- Remove potatoes from oven and sprinkle with rosemary and remaining 1/2 teaspoon salt; toss to coat. Return to oven and roast until potatoes are golden and tender, about 5 to 10 minutes more. Yields about 4 potatoes per serving.
Cut any large potatoes in half so that the potatoes all cook at the same time.