Herb Roasted Potatoes
1 1/2 pounds baby red potatoes, cut into 3/4-inch pieces
3 tablespoons olive oil
2 tablespoons coarsely chopped fresh rosemary
1 clove garlic, minced
Kosher salt and freshly ground pepper
Preheat the oven to 425 degrees.
Toss the potatoes, oil, rosemary, and garlic on a rimmed baking sheet. Season with salt and pepper to taste. Spread out the potatoes in a single layer.
Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.
Serves 4 to 6.
Cooking Tip: Fresh thyme is a delicious addition to the mix or substitute for the rosemary.