Ingredients

  • Baby potatoes, halved
  • 3 Tblsp WVOO Rosemary Olive Oil
  • Salt and pepper to taste
  • Fresh rosemary (optional for garnish)

Directions

  1. Preheat oven to 425˚F (220˚C)
  2. Toss potatoes with rosemary olive oil, salt and pepper
  3. Spread evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through
  4. Garnish with fresh rosemary and serve