Potatoes Roasted with Rosemary and Sea Salt

Potatoes Roasted with Rosemary and Sea Salt
Photo by Carin Krasner


  • ½ teaspoon ground black pepper
  • ½ teaspoon coarse sea salt or other coarse salt
  • 1 ½ teaspoons fresh rosemary
  • 1 ½ tablespoons extra-virgin olive oil
  • 8 ounces red-skinned new potatoes
  • 3 large garlic cloves

Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once. Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; serve.

View full recipe at Epicurious


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