Oven-Roasted New Potatoes

Ingredients

• 1.5 lb smallish new potatoes (red or yellow skinned) (cleaned, cut in half or quarters)
• 0.25 tsp Kosher salt
• Freshly ground black pepper (to taste)
• 2 tbsp extra virgin olive oil
• 1 tsp fresh rosemary (minced; use 1-2 tsp)
• 2 garlic (minced (about 2 teaspoons))

Steps

1. 1

   Preheat the oven to 450°F (230°C) and place a rack in the center of the oven.

2. 2

   Place the cleaned and cut potatoes in a large bowl.

3. 3

   Sprinkle the potatoes with salt, pepper, olive oil, minced rosemary, and minced garlic.

4. 4

   Toss the mixture until the potatoes are well coated with the oil and seasonings.

5. 5

   Spread the potatoes out in a single layer on a roasting pan. Use a sturdy pan that can withstand high oven heat, as a standard cookie sheet may warp.

6. 6

   Roast for 40 minutes, or until potatoes are cooked through and browned with crispy edges.

7. 7

   Serve immediately.

Notes

If using larger new potatoes, cut them into 1 1/2-inch chunks. No need to peel. To reheat, place leftovers in a single layer on a roasting pan in a 400°F oven for 15 to 20 minutes, tossing halfway through, to restore the crisp texture.

Nutrition per serving

• side dish
• vegetarian
• vegan
• gluten-free
• roasted
• potatoes
• dinner
• easy