I got a Hello Fresh box that gave me way more fresh rosemary than the 1 teaspoon the recipe called for. I didn’t want to throw it out, so I thought I’d use it up by making my favorite rosemary roasted potatoes! There’s something so beautifully simple and elegant about these roasted potatoes finished with a little sea salt or Himalayan pink salt.
Rosemary Roasted Potatoes
12 oz small waxy potatoes
1 tablespoon olive oil
2 teaspoons chopped rosemary, or to taste
Salt, for finishing
Pre-heat an oven to 350 degrees F. Line a pan with shallow sides with foil or parchment paper for easier clean up. Cut the potatoes in chunks and toss with the oil and rosemary on the pan. Bake for 30 minutes. If you like crisper potatoes, turn the oven up to 400 F for about 10-15 minutes. Remove from the pan to a serving dish and top with your favorite salt. Enjoy!