Roasted Baby Red Potatoes with Rosemary
- Total Time
- 0:35
- Prep
- 0:05
- Cook
- 0:30
- Serves
- 6
- Difficulty
- Easy
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.
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uncooked red potato(es)1 ½ pound(s), baby variety (about 24)
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olive oil1 Tbsp, extra-virgin
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sea salt¾ tsp, or kosher salt, divided
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black pepper⅛ tsp, freshly ground
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rosemary1 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.