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Roasted baby potato in rosemary and garlic

Vered Guttman
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Use either baby gold potatoes or fingerling potatoes. The advantage of the latter is that you do not need to slice them in half.

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Roasted baby potato in rosemary and garlic

Recipe by Vered GuttmanCourse: SidesCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes

INGREDIENTS

  • 3 lb. baby gold potatoes or fingerling potatoes

  • 6 garlic cloves, minced

  • ¼ cup olive oil

  • 2 teaspoons kosher salt

  • ½ teaspoon black pepper

  • 2 rosemary branches

DIRECTIONS

  • Oven to 400 degrees. Grease a rimmed baking sheet.
  • Wash potatoes and cut in half. If you’re using fingerling potatoes, there’s no need to cut them. Mix potato with the garlic, oil, salt and pepper and arrange in baking sheet. Put rosemary branches among potatoes. Roast for about 40 minutes, or until tender.
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