Super simple, skin on, bite sized baked potatoes. These things are little flavor explosions when you bite into them. I will definitely make them again
Ingredients
- 8 small, thin-skinned potatoes - washed and quartered
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon rosemary - chopped
- 1 teaspoons kosher salt
Directions
- Pre-heat oven to 425-degrees.
- Line a baking sheet with aluminum foil and spray with non-stick coating.
- In a large bowl, toss the potatoes, olive oil, rosemary, and salt.
- Spread the potatoes out on the baking sheet.
- Bake for 45-50 minutes until the potatoes are deeply golden, stirring occasionally to prevent sticking.
The potatoes came out really delicious. Plus, the fact that they bake at 425, makes them a great companion for the tri-tip roast. I will definitely be making these again.
Next Time:
- Future Edit - I dropped the salt from 2 teaspoons to 1 teaspoon and the potatoes turn out much better now.
