3

Roasted Baby Red Potatoes with Rosemary

Total Time
35 min
Prep
5 min
Cook
30 min
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.
Ingredients

uncooked red potato(es)

1½ pound(s), baby variety (about 24)

olive oil

1 Tbsp, extra-virgin

sea salt

¾ tsp, or kosher salt, divided

black pepper

tsp, freshly ground

rosemary

1 Tbsp, fresh, chopped

Instructions

  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
Notes
Cut any large potatoes in half so that the potatoes all cook at the same time.

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