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.
Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with Gefen Parchment Paper.
Spread potatoes on prepared sheet pan.
Drizzle olive oil over the potatoes evenly. Sprinkle kosher salt, black pepper, and rosemary over the potatoes.
Toss to coat evenly.
Roast the potatoes at 350 degrees for 30 minutes, then turn up the heat to 425 and roast for 15 more minutes.
Notes:
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.
Easy
Easy
Easy
Easy
Easy
Easy
Easy
Easy
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion0 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...