Roasted Rosemary Potatoes

This is the easiest side dish ever. EVER. Loads of flavor and sure to impress any dinner guest.
I'm just going to get right down to it.

Here is what you will need:

2lbs Klondike petite golden potatoes
2 Tablespoons olive oil
1 Tablespoon butter
Fresh Rosemary, about two sprigs
salt to taste

Preheat oven to 375




If needed give your potatoes a scrub. These beauties just needed a quick rinse.

If you didn't plan your dinner ahead of time, par boiling the potatoes will give them a head start before they go into the oven. Drop them into a pot of room temperature water and bring to a slow boil for about ten minutes.

Butter and Rosemary were meant to be together.

Pull the rosemary from the stems and give it a rough chop.

In a small dish melt the butter

and add the rosemary

Coat the bottom of a baking dish with the olive oil.

Drain the potatoes and allow to cool enough to be handled. Cut potatoes in half and drop into the baking dish with the olive oil.
I'm scatter-brained so I did not get a picture of this step. Just imagine me fumbling with hot potatoes because I'm too impatient to allow them to cool before cutting them.

With a basting brush coat the potatoes with the butter and rosemary and sprinkle with salt. Bake in the oven for 30 minutes.


Serve with steak, fish, chicken, pork or just eat them all by themselves. There is no wrong answer.