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Rosemary roasted potatoes


COOK TIME: 50 minutes


  • 1.5 lbs. Petite Red Potatoes, halved​

  • 3 teaspoons of Kosher Salt

  • 2 teaspoons of olive oil

  • 2 garlic powder

  • 2 teaspoons fresh minced rosemary

  1. Preheat oven to 475 degrees F.

  2. Bring large pot of salted water (1.5 teaspoon salt) to a boil over high heat. Add in potatoes and cook for 15 minutes, until just tender. Transfer to a colander and drain for 5 minutes, until dry.

  3. In a large bowl add potatoes, remaining salt, olive oil, garlic powder and rosemary. Toss until potatoes are completely coated.

  4. Spread potatoes out on a rimmed baking sheet in a single layer. Bake on center rack for 20 minutes. Using a thin metal spatula flip potatoes over and cook for another 15-20 minutes until crispy.

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