Roasted Baby Red Potatoes with Rosemary
1 - 3
PersonalPoints™ per serving
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 colors. You can also replace the rosemary with an equal amount of another herb—fresh thyme and sage both taste amazing with potatoes.
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 the oven to 425°F. On a rimmed baking sheet, toss the potatoes with the oil, ¼ tsp of the salt, and the black pepper. Roast until the potatoes begin to brown, about 20 minutes.
- Remove the potatoes from the oven. Sprinkle the potatoes with the rosemary and the remaining ½ tsp salt and toss to coat. Continue to roast the potatoes until tender throughout, about 10 minutes more.
- Serving size: about 4 potatoes