Everyday Cooking Adventures' Rosemary Roasted Potatoes

My friend Darcy gave me a big bag of fingerling potatoes this week and tonight I made very simple yet extremely delicious roasted potatoes. This is something you can do any night of the week because it is over and done with in just 15 minutes. It is the tastiest way to eat potatoes if you ask me. The rosemary and olive oil really work well together to infuse the potatoes with so much herb flavor and no butter is needed at all. It’s a go-to way to add a nice side dish to a dinner and would even be nice served at a dinner party or holiday as it can serve a lot of people if needed and hardly anyone could say no to these little gems. Tonight I served them with Taste of Home’s Slow-Cooker Sirloin Tip Roast. Here’s my own roasted potatoes:

©EverydayCookingAdventures 2013

Rosemary Roasted Potatoes

Recipe By: Everyday Cooking Adventures, 2013
Hands-on Time: 5 minutes

Total Time: 15 minutes

Ingredients:

fingerling potatoes (10-12, partially peeled and cleaned)
2 pieces of rosemary
olive oil
salt
freshly ground black pepper

Directions:

1. Preheat oven to 425ºF.

2. Meanwhile, in a medium saucepan, boil 2 cups of water. When beginning to lightly boil add in the whole potatoes and boil them for about 4 minutes. Use a fork to test that the potatoes are slightly softened but not fully cooked.

3. Drain and transfer the potatoes to a cutting board. Slice them all in half, or large ones in quarters to ensure they will all cook the same.

4. On a baking sheet, add foil and the potatoes on top. Drizzle lightly with olive oil and add the salt, pepper, and rosemary. Roll the potatoes around to thoroughly coat with the oil and herbs. Place in oven for 5 minutes. They should be softened but not too browned. Enjoy!