Roasted Baby Red Potatoes with Rosemary

Ingredients

• 1 1/2 pound(s) uncooked red potato(es), baby variety (about 24)
• 1 Tbsp olive oil, extra-virgin
• 3/4 tsp sea salt, or kosher salt, divided
• 1/8 tsp black pepper, freshly ground
• 1 Tbsp rosemary, fresh, chopped

Instructions

1. Preheat oven to 425° F.
2. On a rimmed baking sheet, toss potatoes with oil, 1/4 teaspoon salt and pepper. Roast until potatoes begin to brown but aren?t yet tender, about 20 minutes.
3. Remove potatoes from oven and sprinkle with rosemary and remaining 1/2 teaspoon salt; toss to coat. Return to oven and roast until potatoes are golden and tender, about 5 to 10 minutes more.

Notes

Yields about 4 potatoes per serving.

Cut any large potatoes in half so that the potatoes all cook at the same time.