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Rosemary Baby Potatoes

Mar 15, 2020 · Leave a Comment

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.

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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.  

You’ll need: Sheetpan, Parchment or Silicone baking sheet

Happy Cooking! Be sure to comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube.  Don't forget to click that Yum Button! See all our recipes on your Yummly app. 

#BetheMasterofMealtime   #CandidlyDelicious

**Weight Watchers Freestyle Points-5/serving.  Weight Watchers points are based on using the exact ingredients and quantities that I used.  Please calculate for yourself if you make any variations.

Jump to Recipe

Serves: 6 Prep Time: 5 Minutes Cook Time: 45 Minutes

Ingredients:

  • 2 pounds Baby Potatoes
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Black Pepper
  • 1 Tablespoons Rosemary

Instructions: 

  1. Preheat oven to 350.  Line a sheet pan with parchment paper.
  2. Spread potatoes on prepared sheetpan.
  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 for 30 minutes, then turn up the heat to 425 and roast for 15 more minutes.
  6. Serve hot or store and reheat.  These will save for 3-4 days in the fridge.  They can also be frozen and rewarmed in the oven.
Rosemary Baby Potatoes
Rosemary Baby Potatoes
Rosemary Baby Potatoes
Rosemary Baby Potatoes

Rosemary Baby Potatoes

Course: Side Dish
Cuisine: American, Dairy-free, Gluten-free, Kosher, Pescatarian, Vegetarian, Weight Watchers
Keyword: Egg-free, Freestyle Points, Healthy, Husband-approved, Kid-friendly, Make-ahead, Nut-free, Pesach, Shabbat, Super Simple, Weeknight Dinner, Wheat-free
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6
Calories: 147kcal
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.
Print Recipe

Equipment

  • Sheetpan

Ingredients

  • 2 pounds Baby Potatoes
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Black Pepper
  • 1 Tablespoons Rosemary

Instructions

  • Preheat oven to 350. Line a sheet pan with parchment paper.
  • Spread potatoes on prepared sheetpan.
  • 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 for 30 minutes, then turn up the heat to 425 and roast for 15 more minutes.

Video

Notes

Serve hot or store and reheat. These will save for 3-4 days in the fridge. They can also be frozen and rewarmed in the oven.

Nutrition

Sodium: 211.2mg | Sugar: 1.7g | Calories: 147kcal | Fat: 4.9g | Protein: 2.6g | Carbohydrates: 24.3g
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