Name: Roasted Baby Red Potatoes with Rosemary
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1.5 pound(s) uncooked red potato(es) baby variety (about 24); 1 Tbsp olive oil extra-virgin; 0.75 tsp sea salt or kosher salt, divided; 0.125 tsp black pepper freshly ground; 1 Tbsp rosemary fresh, chopped

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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

⅛ tsp, freshly ground

rosemary

1 Tbsp, fresh, chopped

Instructions

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.

Notes

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

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