Sunny's 2-Ingredient Creamy Roasted Rosemary Potatoes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 141
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 365
- Total: 45 min
- Active: 15 min
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
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.