From Salty Fig
Serving suggestions
These potatoes are great to have as leftovers in the fridge. We slice them and put them in tossed green salads, soups, and tortillas. Or fry them up with an egg in the am.
Try a sprinkle of lemon zest on the potatoes while they are warm.
Tags
Roast, Vegetarian, Side, gluten free, potatoes, rosemary, leftovers
Ingredients:
1lb. Baby potatoes, yellow, red or tricolored
1 teaspoon salt, Kosher
2 Tablespoons olive oil
1/4 teaspoon salt, Kosher
2 sprigs fresh rosemary
1 teaspoon fresh rosemary, chopped
Method:
Preheat oven 400ºF convection or 425ºF bake
1. Place potatoes in a medium sized pot, add water and 1 teaspoon Kosher salt, bring to a boil. Simmer about 20 minutes until potatoes are tender.
2. Drain, place potatoes in an oven proof skillet. We like cast iron. Drizzle with olive oil and 1/4 teaspoon Kosher salt. Add the two sprigs of rosemary.
3. Roast for 20 minutes in the preheated oven.
4. Sprinkle with chopped fresh rosemary, and enjoy!