This is one of my favorite potato recipes of all time! It’s quick, easy, and it smells DELICIOUS while cooking! (If you’re looking for more potato recipes or other side dishes, follow my Pinterest board!)
- 1 1/2 lbs. potatoes
- 2-3 T olive oil
- 2 sprigs fresh rosemary, chopped
- salt & pepper
Preheat the oven to 425 degrees.
Cut the potatoes into 1”-1.5” cubes. If they’re tiny or fingerlings you can leave them whole. Just cook them a bit longer. The baby golds in the photo are our favorite.
Place the potatoes on a cookie sheet with a raised edge. I use a jelly roll pan from my father-in-law’s restaurant. It’s probably over 30 years old! You can tell it’s been used for a lot of cooking.
Sprinkle olive oil and rosemary over the potatoes. Toss together and spread into a single layer. Salt and pepper.
Roast for 10 minutes. Stir. Roast for 10-15 minutes more.
I usually cook the whole bag of small potatoes. They’re great as leftovers, too. I smash them and add to omelets or breakfast tacos the next day. Or just add them cold to a salad. I bet the leftovers would be great in a potato salad, too.
Rosemary is so easy to grow that everyone should have a little container on their back porch or patio. Then you’ll be prepared to make these anytime!
Leave a comment and let me know if you have any ideas for me to use our chocolate mint or lemon balm.
‘Til the next project,