Roasted Small Potatoes with Fresh Rosemary

Special small potatoes are tossed with the simplest of ingredients for maximum flavor. These potatoes are crispy on the outside, and fluffy soft on the inside.

Servings: 4


  • 2 1/2 pounds small potatoes, such as red, white or purple varieties, and fingerlings
  • 2 tablespoons minced fresh rosemary
  • 1/2 teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil


  1. Preheat oven to 475° F.
  2. Clean and dry the potatoes cut them in half and place them in a large casserole dish or on a large baking sheet.
  3. Dress the potatoes with the olive oil, rosemary and salt, and mix to evenly coat. Roast in the oven until golden brown, about 30 minutes.