Roasted Baby Red Potatoes with Rosemary
1
Points®
Total time: 35 min • Prep: 5 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
The simplicity of this side dish makes it a match for pretty much any main, whether you’re having roast chicken, grilled steak, or salmon. Add visual drama to the dish by using baby potatoes in a medley of colours. You can also replace the rosemary with an equal amount of another herb—fresh thyme and sage both taste amazing with potatoes.
Ingredients
Uncooked red potato
1½ pound(s), baby variety (about 24)
Extra virgin olive oil
1 tbsp(s)
Table salt
¾ tsp(s), divided
Black pepper
⅛ tsp(s), freshly ground
Rosemary
1 tbsp(s), fresh, chopped
Instructions
1
Preheat the oven to 425°F. On a rimmed baking sheet, toss the potatoes with the oil, 1⁄4 tsp of the salt, and the black pepper. Roast until the potatoes begin to brown, about 20 minutes.
2
Remove the potatoes from the oven. Sprinkle the potatoes with the rosemary and the remaining 1⁄2 tsp salt and toss to coat. Continue to roast the potatoes until tender throughout, about 10 minutes more.
3
Yields about 4 potatoes per serving
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