If I had to say which side dish I cook the most, it would definitely be potatoes. They’re cheap, taste great, are quick to cook, and don’t require a lot of fancy ingredients to make them taste fantastic — salt and pepper is generally all they really need, and maybe a bit of butter if you feel like gilding the lily.

Both food snobs and picky eaters alike can find something to love in potatoes. One such satisfying dish is these simple roasted baby potatoes. They’ve got the necessary salt and pepper, as well as some fresh rosemary and garlic to punch them up a bit. Since the little potatoes are left whole, the outside takes on a slightly crispy texture, absorbing all the herbs and all that tasty fresh garlic. The insides stay perfectly creamy and soft, with nothing but earthy potato flavor.

These little taters are very simple to prepare and will do just fine left to their own devices in a hot oven while you prepare the rest of dinner on the stove. They are excellent with roast chicken, and would be equally welcome with a good steak and a simple salad. My favorite accompaniment for these guys? Just a bowl and a fork, thank-you-very-much.

rosemary roasted baby potatoes

(serves 3, or two if you both really like potatoes)

1.5 lb. bag baby potatoes (these were a mix of white, red, and purple fingerling potatoes)

3 Tbs. olive oil

2 cloves garlic

1 tsp black pepper

1/2 tsp kosher salt

1 Tbs. fresh rosemary

Parsley, for garnish

Preheat oven to 475 degrees and throw an empty, ungreased sheet pan into the oven while it heats.

Rinse the potatoes well in a colander, or scrub them if they’re particularly grungy. Pat them dry with a paper towel and set aside.

Peel your garlic and mince it very finely, or grate on a Microplane. Grab some fresh rosemary and chop it fine until you’ve got about a tablespoon. Throw the garlic, rosemary, salt and pepper into a bowl large enough to fit the potatoes, one that’s large enough to mix them up without losing a potato or two to your kitchen floor (if you rinse them well, I’d say the 5 second rule applies!). Add the potatoes to the bowl along with the olive oil, and toss well with a large serving spoon.

Once the oven has come to temperature, take out the empty-and-now-scalding-hot pan and immediately pour the potatoes onto it. You want to hear that sizzle so you know they’ll start cooking asap. Make sure they’re in an even layer on the pan, and roast them for 15 minutes. Stir them around on the pan with a sturdy metal spatula, and return them to the oven for 15 minutes more. When they’re fully cooked, the potatoes should pierce easily with a fork, and be slightly browned and a little shriveled. Sprinkle with a little chopped parsley, either fresh or dried, for a pop of color. Let them cool for about 5 minutes before serving them, or risk burning your mouth on one of these babies, making you suffer through the rest of your meal cause you can’t taste how delicious these potatoes are.