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Photo of Roasted Baby Red Potatoes with Rosemary by WW

Roasted Baby Red Potatoes with Rosemary

3
Points® value
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

Notes

Cut any large potatoes in half so that the potatoes all cook at the same time.

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