We use this recipe as a foundation for many side dishes and round it out with other vegetables like onions, red peppers, and winter squash. Served with a scoop of rice, this has become a simple weeknight dinner for us.
Olive Oil and Rosemary Roasted Potatoes
Serves 6 as a side dish
8 small thin-skinned potatoes like Red Bliss or new potatoes (2" - 3" across), halved and quartered
1 Tablespoon extra-virgin olive oil
1 Tablespoon rosemary dried or fresh (chopped fine if fresh)
2 teaspoons kosher salt
Pre-heat oven to 425-degrees.
Line a baking sheet with aluminum foil and spray with non-stick coating.
In a large bowl, toss the potatoes, olive oil, rosemary, and salt. Spread the potatoes out on the baking sheet.
Bake for 45-50 minutes until the potatoes are deeply golden, stirring occasionally to prevent sticking.
(Image: Emma Christensen for the Kitchn)