Rosemary Roasted Baby Potatoes
Healthy, simple, and delicious, these rosemary roasted baby potatoes make an inexpensive yet comforting side dish to meals year-round.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2pounds baby Yukon gold potatoes , scrubbed well
- 1bulb garlic, peeled (but not chopped; leave cloves whole)
- 2tablespoon good-quality extra-virgin olive oil
- ¼cup fresh rosemary leaves
- 1tablespoon dried oregano
- Coarse sea salt and freshly ground black pepper
Instructions
Step 1
Preheat the oven to 450 F.Step 2
In a medium-sized mixing bowl, toss the potatoes, garlic, olive oil, fresh rosemary leaves, and dried oregano together. Transfer to a baking dish just big enough to fit the potatoes in a single layer, and season generously with coarse sea salt and freshly ground black pepper.Step 3
Place dish, uncovered, on the center rack in the preheated oven and bake until tender and lightly golden-brown, about 20 minutes. Serve hot.