Are you ready to discover one of the easiest and tastiest side dishes you could ever come across? That’s what I thought. Enter my Rosemary Roasted Potatoes, a side dish I’ve been making so much lately that I could probably whip it up in my sleep (seriously, it’s that simple).
Though you would probably think that means I’ve gotten kind of tired of these crispy little potato treats, you couldn’t be any further from the truth. Just like I could eat fries with practically any meal, I could also devour a nice portion of these roasted spuds every night of the week.
Perfectly crispy, salty and just the slightest bit savory, this recipe can go with everything from grilled salmon and steak to a hot and juicy burger. And served up with a little homemade lemon aioli (this one is pretty tasty), it’s a total hit on any occasion.
Check out the recipe below:
Rosemary Roasted Potatoes
1 bag (16 ounces) fingerling potatoes (I use Trader Joe’s teeny tiny potatoes)
1-2 tablespoons olive oil
1. Preheat oven to 400 F.
2. Slice potatoes in half length-wise. Arrange face up on a baking sheet.
3. Drizzle potatoes in olive oil, then toss to coat.
4. Sprinkle potatoes with rosemary and sea salt.
5. Bake potatoes at 400 F for 15-20 minutes, or until slightly browned on top. Sprinkle with additional sea salt, if desired, and serve immediately.