Roasted baby red potatoes with rosemary
SmartPoints® value per serving
This is a super-easy side dish that pairs well with roast chicken, beef, or pork. You only need five ingredients and the potatoes will be ready to go in about half an hour. This recipe calls for about 24 small potatoes, but you can easily scale it up if you're serving a crowd for a large dinner party. Just be sure that you cut any large potatoes in half so that they all cook at the same time. We love using red potatoes here for a pretty presentation, but small Yukon Golds would work too. And if you don’t like rosemary, you can try it with fresh thyme or dill instead.
Uncooked red potato(es)
1½ pound(s), baby variety (about 24)
1 Tbsp, extra-virgin
¾ tsp, or kosher salt, divided
⅛ tsp, freshly ground
1 Tbsp, fresh, chopped
- Preheat oven to 425°F.
- 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.