INGREDIENTS

  • 2 1/2 lbs Small potatoes , such as round red, white and purple varieties, and fingerlings
  • 2 tbsp Minced fresh rosemary
  • 1/2 tsp Kosher salt
  • 1 tbsp Extra Virgin Olive Oil

DIRECTIONS

  1. Preheat oven to 475 degrees F.
  2. Clean and dry the potatoes, cut them in half and place them in a large casserole dish or on a large baking sheet.
  3. Dress the potatoes with the olive oil, rosemary and salt, and mix to evenly coat.
  4. Roast in the oven until golden brown, about 30 minutes.
  • Yield: 4 Servings
  • Cuisine: American
  • Course: Side Dish