Rosemary Roast Potatoes
It’s a rare meal that I don’t want roast potatoes with. The family loves them, I love them, they never fail to satisfy and as a bonus, they are full of mineral rich carbs to keep us energized. I know white potatoes have a bad rap, for some reason they’ve been left off the “health food” list. Let’s change that! Olive oil roasted potatoes with rosemary and sea salt are a prime health food. They take minutes to pop in the oven and do their thing getting crispy on the outside and soft on the inside, a perfect combination in my opinion. They go with everything and are the perfect staple to keep on hand. Are you ready to join the roast potato fan club yet?
Ingredients:
Makes 4 servings
1 pound baby potatoes, quartered
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon chopped fresh rosemary
Directions:
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. Toss the cut potatoes with the olive oil, salt, and chopped rosemary right on the lined tray so you don’t have an extra bowl to wash. Spread them in an even layer and pop them in the preheated oven. Cook for about 30 minutes, stirring them halfway through. Depending on your oven, they may need 10 more minutes until they’re perfectly cooked. Enjoy right away!
