One of our favorite recipes during the cooler months is my roasted new potatoes recipe. It’s simple, healthy and can be prepared quickly and best of all, everybody loves it. I serve this as a side dish to grilled cherry-chipotle chicken breasts and fresh from the garden steamed asparagus.
Roasted New Potatoes
1lb small red potatoes (may substitute any fingerling)
extra virgin olive oil
kosher salt
fresh cracked black pepper
4-5 sprigs of fresh rosemary
Preheat oven to 400°. Wash potatoes and remove any bad spots. Slice each potato in half so that all pieces are approximately the same size to promote even cooking. In a 9X13 glass dish, evenly distribute the potatoes. Drizzle olive oil over potatoes sparringly, just enough to coat. Toss. Season with kosher salt and freshly ground black pepper. Top with rosemary sprigs. Cover dish with aluminum foil and place into oven for 50 minutes. Remove foil, toss potatoes and continue to bake for an additional 12-15 minutes until potatoes are slightly golden brown. Enjoy.
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