Rosemary Roasted Baby Potatoes

Happy New Year! I had a wonderful holiday filled with family, friends, celebration, a few delicious and amazing dinners, a trip to Philadelphia, and so much more. I'll be blogging about my food experiences in Philly tomorrow, but for now, I wanted to bring you one of my favorite dishes that has quite a bit to say. Roasting is such a wonderful way to really up the flavor ante with spuds. These particular baby heirloom potatoes are a favorite of mine that I get every once in a while at a market nearby - also where I often spend alllltogether too much money. Toss them with olive oil, garlic, salt, fresh cracked pepper, and rosemary, and you have yourself a perfect side dish to just about any meal (not to mention an impressive one for guests!). The outside of the potatoes get crackly and crispy, while the inside stays perfectly creamy and soft. These potatoes are a perfect reminder at quite an appropriate time of year to do something I occassssionally have trouble with - keep it simple! Flavors don't have to be fussy or complicated to be complex, delicious, and totally gourmet. Hmmm now let's see if I can't carry that over into the rest of my life.

  • Roughly 1lb baby potatoes
  • 2 sprigs rosemary, chopped roughly
  • 2 garlic cloves, minced
  • 2 T extra virgin olive oil
  • salt and pepper, to taste
  • Preheat the oven to 400°F.
  • Roast, uncovered, for about 40 minutes, or until fork-tender and crispy on the outside.

  • Toss all ingredients together in a bowl, and spread onto a cookie sheet or into a glass dish. I used an 8x8 casserole dish.

That's it! Enjoy!! ~K