I love new potatoes because they can be cooked and served whole. The outer skin becomes crispy and coated in seasoning, then the inner potato is velvety smooth and melts in your mouth. For me, the combo of the two is just wow. In addition, there is much less preparation. You have to wash them and that’s it. So I will often use baby potatoes when I want to roast a quick potato side dish.
- 2 pounds small potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 tbsp Rosemary
Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
Spread the potatoes on the prepared baking sheet. Drizzle the olive oil evenly over the potatoes. Sprinkle salt, black pepper and rosemary over the potatoes. Toss to evenly coat.
Roast the potatoes at 350ºF for 30 minutes, then increase the heat to 425ºF and roast for another 15 minutes.
Serve hot or store and reheat. These keep well for 3 to 4 days in the refrigerator. They can also be frozen and reheated in the oven.