Ingredients
- Baby potatoes, halved
- 3 Tblsp WVOO Rosemary Olive Oil
- Salt and pepper to taste
- Fresh rosemary (optional for garnish)
Directions
- Preheat oven to 425˚F (220˚C)
- Toss potatoes with rosemary olive oil, salt and pepper
- Spread evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through
- Garnish with fresh rosemary and serve
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