Recipe of the Week: Roasted Rosemary Baby Potatoes

Hello!

I’m sitting here drinking my morning coffee, dreaming about my roasted rosemary potatoes. Ah as much I would love to take credit for this wonderful creation, I owe it all to my momma. I got it from my momma, my momma. But for real, with out her as my cooking inspiration, I certainly don’t think I would have been as creative in the kitchen. I’m pretty sure I was whipping up pasta, sautéed yellow squash, zucchini, broccoli, garlic and onion with EVOO at the prime age of 13. Not only that, but I watched my dad cook up his Sunday morning pancakes every week of my childhood. It’s funny because I even recall them bribing me with $5 to try my FIRST bite of PANCAKES. Crazy.

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Anyway, getting side tracked here. My point is, a lot of my inspiration comes from the kitchen activity I saw during my childhood. Ideas and recipes I’ve carried with me throughout those years, only to recreate them with a healthy spin. One side dish that my sister and I ALWAYS begged my mom to whip up were her roasted rosemary baby potatoes. The second you pull them out of the oven, you can smell the delicious strong scent of the rosemary, all the while hearing the sizzling of the just perfectly golden potatoes. These roasted potatoes are SURE to be a crowd favorite and can be perfectly paired with any dish!

Ingredients:

– Colorful baby potatoes (purple, white, yellow, red): these are typically sold in a small bag and I would suggest to use the entire batch if you’re cooking for more than 2 people!
POTATOES
– Extra Virgin Olive Oil (1-2 TBSP): enough to lightly dress the potatoes
– Rosemary (1-3 TBSP)* please note this depends on your taste, all potatoes should be lightly covered in rosemary spice
– Salt & Black Pepper to taste

Directions:

Set your oven to 400 degrees on “bake”. Cover a large baking sheet in aluminum foil. Spray it lightly with coconut oil (or any other form of baking spray). Cut all of your baby potatoes in half just once. These potatoes are fairly small, so no need to cut them into fourths. Next layer your baking sheet in all of the potatoes. Next take your olive oil and lightly dress all the potatoes. Add in your rosemary, salt and pepper. Next, make sure your hands are clean…you’re about to get a little down and dirty! Now dig in and massage the potatoes, shuffling them around. Making sure they’re all nicely covered in everything.

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Now toss your potatoes in the oven. Depending on how hot your oven gets, they should only need about 15-20 mins. Test the potatoes my sticking a fork in them. They should be fairly soft. Once they are soft and beginning to look a little golden, switch your oven to broil to get that nice crispyness. I typically leave my potatoes in for at least 5-8 minutes on broil, checking them periodically. Personally, I love mine VERY crisp, so just make sure to keep an eye on them and don’t let them burn!

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