| Ingredients | Image |
1 ½ lbs small red or white-skinned potatoes (or mixture) ⅛ cup olive oil ¾ tsp kosher salt ½ tsp ground black pepper 1 tbsp minced garlic 2 tbsp minced fresh rosemary leaves |
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1
Preheat the oven to 400 degrees F.
2
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated.
3
Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
4
Remove the potatoes from the oven, season to taste, and serve.
Ingredients
1 ½ lbs small red or white-skinned potatoes (or mixture)
⅛ cup olive oil
¾ tsp kosher salt
½ tsp ground black pepper
1 tbsp minced garlic
2 tbsp minced fresh rosemary leaves