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Epicurious
Bon Appétit

Roasted Baby Red Potatoes with Rosemary

By Dave Lieberman

3.7

(13)

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 pound unpeeled baby red potatoes (1- to 1 1/2-inch-diameter)
1 tablespoon olive oil
1 teaspoon coarse kosher
4 large rosemary sprigs

Preparation

  1. Step 1

    Preheat the oven to 450°F.

    Step 2

    Toss baby red potatoes with olive oil and kosher salt on large rimmed baking sheet. Place rosemary sprigs alongside the potatoes. Roast until the potatoes are tender and beginning to brown in spots, about 45 minutes.

TagsRed Skin PotatoPotatoRoot VegetableVegetableRosemaryHerbs & SpicesSideDinnerNut FreeGluten FreeVeganVegetarianDairy FreeEasyRoastBon Appétit
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