These potatoes are good served at room temperature and just as delicious served cold as leftovers.
Makes: 1 servings
Prep: 5 mins
Cook: 35 mins
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Coarse salt
- 12 small red potatoes (about 1 pound)
- 1 tablespoon chopped fresh rosemary or other herbs
- Preheat the oven to 400 degrees . Drizzle the 1 tablespoon olive oil over the bottom of a roasting pan and sprinkle with 1/4 teaspoon salt. Add the potatoes and rosemary, toss, drizzle with more olive oil and bake, shaking the pan occasionally, until tender, 30 to 35 minutes. Taste and season with more salt if desired.