rosemary roasted baby potatoes

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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┬álily.

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.

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