Roasted Baby Potatoes
These roasted baby potatoes with olive oil, garlic, and fresh rosemary are ready in less than 30 minutes. Crispy on the outside and creamy on the inside, these baby potatoes cook while you prepare your main dish. With only 5 minutes of prep time, they're perfect for a weeknight dinner or a quick appetizer at a last-minute party. I once made the mistake of having them done before my main dish and they were almost all gone by the time dinner started!
unpeeled golden baby potatoes, rinsed and dried thoroughly
1 ½
pounds
olive oil
2
tablespoons
garlic, minced
2
cloves
chopped fresh rosemary, or to taste
1
teaspoon
sea salt and freshly ground black pepper to taste
 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
  Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
  Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until potatoes are crispy on the outsides and fork-tender on the insides, about 20 minutes.
  Enjoy!
