Roasted Rosemary Potatoes beside the Main Plate

For Roasted Rosemary Potatoes beside the Main Plate, the counter starts with lbs baby potatoes or fingerlings, Olive oil more to taste, and Kosher Salt start with a large pinch. Portion it for 8 people.

Count on 10 minutes of prep, 25 minutes of cooking, about 35 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 lbs baby potatoes or fingerlings
• 1 tablespoon Olive oil more to taste
• ½ teaspoon Kosher Salt start with a large pinch
• ¼ teaspoon black pepper freshly cracked
• 2 tablespoons Fresh rosemary chopped

How the cooking goes

1. Heat the oven to 425F.
2. In a large mixing bowl, bowl drizzle olive oil over the potatoes, toss to coat. You try to use as little oil as possible to keep them healthy.
3. Scatter with salt and pepper. Start with a large pinch of salt and ¼ teaspoon pepper, toss and repeat until they are seasoned to your taste. it helps to do a visual inspection to make sure there are some salt granules and some pepper clinging to the potato skins.
4. Then add chopped rosemary. Fresh rosemary is one of a reliable herbs, so you use a generous amount. Start with a tablespoon and add more to your taste.
5. Pour potatoes onto metal, rimmed cookie sheet then bake 15-25 minutes or until the skin is crisp and a fork is easily inserted into the largest potato.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Sides, open Loaded Mashed Potatoes for the Sharing Bowl and Cornbread Stuffing with a Steady Rise.