Rosemary Baby Potatoes

Tamar Teitelbaum Recipe By
  • Cooking and Prep: 50 m
  • Serves: 6
  • No Allergens

I love baby potatoes because they can be cooked and served whole. The outer skin gets all crispy and is coated in seasoning, then the inner potato is velvety and just melts in your mouth. For me, the combo of the two is WOW. Plus, there is way less prep. You have to wash them and...that’s it. So, I will often use baby potatoes when I want to roast up a quick potato side dish.



Rosemary Baby Potatoes capitalizes on the perfect blend of rich olive oil and fragrant rosemary to create a versatile and delicious side that is “fancy” enough to serve on Shabbat and simple enough to grace your weeknight plate.

Ingredients (5)

Main ingredients

Start Cooking

Prepare the Baby Potatoes

  1. Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper.

  2. Spread potatoes on prepared sheet pan.

  3. Drizzle olive oil over the potatoes evenly. Sprinkle kosher salt, black pepper, and rosemary over the potatoes.

  4. Toss to coat evenly.

  5. Roast the potatoes at 350 degrees for 30 minutes, then turn up the heat to 425 and roast for 15 more minutes.

Note:

Serve hot or store and reheat. These will keep for three to four days in the fridge. They can also be frozen and rewarmed in the oven.

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