Looking for a quick, hearty, and extremely flavorful side dish? Look no further. In this recipe I’m using dried rosemary, but you can certainly use fresh if you have it on hand.
1 Pack of fingerling or pee-wee potatoes, or you can use white, golden, or red potatoes (approx 5 or 6 of these)
1 Tsp of Salt
1 Tsp of Pepper
3 Cloves of Garlic
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Dried Rosemary or 1-2 tsp of Fresh Rosemary depending on how much you like Rosemary
Preheat the oven to 375 degrees. Finely chop the garlic. Wash the potatoes to get any dirt off.
Slice the potatoes into bite size chunks (roughly the same size so they cook evenly).
Coat the potatoes in the olive oil, salt, pepper, garlic, and rosemary. Mix together with your hands to disperse evenly.
Put into the oven and let roast for 35 minutes or until potatoes are tender. Serve as a side with almost any meal!