Little potatoes are halved then roasted with olive oil, rosemary, garlic and salt. A fast and easy five-ingredient side dish recipe!
- Aluminum foil or parchment paper
- Baking sheet
- 24 Little Potatoes, halved
- 1/4 cup olive oil
- 2 Tbsp fresh rosemary, minced
- 2 cloves garlic, grated
- 1 tsp salt
- (For garnish) chili flakes
Preheat oven to 425 °F and line a baking sheet with foil.
Scatter little potatoes on the baking sheet. Toss well with olive oil, rosemary, garlic, and salt.
Roast until crispy, about 45 to 50 minutes, tossing once halfway through.