Roasted baby red potatoes with rosemary
Ingredients
1 1/2 pound(s) , baby variety (about 24) uncooked red potato
1 Tbsp , extra-virgin olive oil
3/4 tsp , or kosher salt, divided sea salt
1/8 tsp , freshly ground black pepper
1 Tbsp , fresh, chopped rosemary
Directions
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.
Notes
Steam potatoes first. This recipe takes way longer than 20 for the initial cook.
Nutrition
3 smart points