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Rosemary Baby Potatoes

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Ingredients

Adjust Servings:
2 lbs Baby Potatoes
2 TBS Olive OIl
1 tsp Kosher Salt
0.5 tsp Black Pepper
1 TBS Rosemary

Rosemary Baby Potatoes

Cuisine:

    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.

    • 50 Minutes
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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 used 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.  

    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.  

    #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.

    Steps

    1
    Done

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

    2
    Done

    Spread potatoes on prepared sheetpan.

    3
    Done

    Drizzle Olive Oil over the potatoes evenly. Sprinkle Kosher Salt, Black Pepper, and Rosemary over the potatoes.

    4
    Done

    Toss to coat evenly.

    5
    Done

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

    6
    Done

    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.

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