Roasted Rosemary Baby Potatoes

Serves 4-6

This simple roasted potato dish is about as traditional as it gets with holiday meals. With very minimal prep work and a short ingredient list, this hearty and satisfying dish is perfect to pair with any main meal and tastes best fresh out of the oven.

1 1⁄2 pounds of baby potatoes, about 2

inches in size

2 tablespoons extra virgin olive oil

1 teaspoon salt

1⁄2 teaspoon garlic powder

2 tablespoons fresh rosemary, finely chopped

Fresh ground black pepper to taste

Pre-heat the oven to 425°F.

Slice the baby potatoes in half, into 1-inch bite-size pieces.

Place the potatoes in a bowl and add the remaining ingredients. Mix thoroughly to ensure all

potatoes are coated in the oil and the spices are evenly distributed.

Place potatoes on a baking tray and roast in the oven for approximately 30 minutes, or until

tender and can be easily pierced with a fork. If the edges are not yet crispy and browning, roast for another 5-10 minutes.

Remove from the oven and add fresh ground black pepper and additional salt to taste. Place in a serving dish and serve immediately.