Roasted Rosemary New Potatoes
Serving Size / Yield
- 3 lbs. new potatoes, peeled (you don't have to peel if you don't want to)
- 1/2 stick butter
- 4 Tbs. olive oil
- 2 Tbs. rosemary, minced
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 3 tsp. garlic powder
Preheat the oven to 450 degrees.
In a small saucepan, melt the butter with the olive oil. Once melted, remove from heat and set aside.
On a large cookie sheet, lay the new potatoes out and drizzle the butter and olive oil mixture over them. Liberally add salt and pepper, and then the two tablespoons of rosemary and three teaspoons of garlic powder.
Using your hands (there's really no better way to do it), toss the potatoes until they are well coated with the butter/oil and spices.
Bake for 25-30 minutes or until they're brown on all side. Turn them carefully using a spatula three or four times throughout the cooking process.