Roasted Rosemary Potatoes

Name: Roasted Rosemary Potatoes
Ingredients: 1½ lb (680 g) small red potatoes, each about 1 inch (2.5 cm) in diameter; Kosher salt and freshly ground pepper; 2 tbsp olive oil; Kosher salt and freshly ground pepper; 2 tbsp minced fresh rosemary

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

Roasted potatoes are a simple, hands-off dish that can accompany nearly any egg dish in this book. Use red potatoes, or try cubed Yukon gold or even fingerling potatoes. The rosemary adds a terrific fragrance to the finished dish.

Ingredients

1½ lb (680 g) small red potatoes, each about 1 inch (2.5 cm) in diameter
2 tbsp

Breakfast
Side dish
Gluten-free
Vegan
Brunch

Method

Preheat the oven to 350°F (180°C).

Place the potatoes in a shallow baking dish just large enough to hold them snugly in a single layer. Drizzle with the oil and turn to coat well. Season generously with salt and pepper. Sprinkle with the rosemary and turn again to coat.