Roasted baby red potatoes with rosemary
1
Points®
Total time: 35 min • Prep: 5 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
The simplicity of this side dish makes it a match for pretty much any main, whether you’re having roasted chicken, grilled steak, eggs, or salmon.
Ingredients
Uncooked red potato
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
1
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.
2
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.
3
Serving size: about 4 potatoes
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