Sunny's 2-Ingredient Creamy Roasted Rosemary Potatoes

Name: Sunny's 2-Ingredient Creamy Roasted Rosemary Potatoes
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: Two 1-pound bags mixed baby (peewee) potatoes; 4 long sprigs fresh rosemary; Kosher salt; Extra-virgin olive oil, for drizzling; Freshly cracked black pepper

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Level: Easy

Total: 45 min
Active: 15 min

Yield: 4 to 6 servings

Simple side dishes are a mainstay in the kitchen that cooks. I love nothing more than finding combinations with minimal ingredients and the best thing is, they can always be embellished. Toss these into your menu as is or with lemon zest and a squeeze, maybe paprika or even a seasoning blend for steaks. I also love to eat these cold out of the fridge.

Level: Easy

Total: 45 min
Active: 15 min

Yield: 4 to 6 servings

Ingredients

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Two 1-pound bags mixed baby (peewee) potatoes

4 long sprigs fresh rosemary

Kosher salt

Extra-virgin olive oil, for drizzling

Freshly cracked black pepper

Directions

Fill a pot with the potatoes, 2 sprigs of the rosemary and enough cold water to cover by an inch. Season generously with salt. Turn the heat to high and bring to a boil, then lower to a simmer. Cook until a fork only gives a bit and slides in but doesn’t break the potato apart, about 8 minutes after it comes to a boil. Drain the potatoes and discard the boiled rosemary. Allow the remaining moisture to evaporate from the potatoes.
Meanwhile, preheat the oven to 425 degrees F. Line a baking sheet with parchment or nonstick aluminum foil.
Spread the potatoes on the prepared baking sheet. Drizzle with oil and add the remaining 2 sprigs of rosemary and salt and pepper to taste. Toss to coat evenly. Spread into a single layer. Roast the potatoes, rolling and moving them around a bit halfway through, until golden and slightly crispy, about 20 minutes. Transfer the potatoes and roasted rosemary to a bowl and serve.