2lbsbaby (preferably) or medium size yellow potatoes
½tspsaltto be added to the water for boiling potatoes
2tbsp(30 mL) olive oil
2sprigs fresh rosemary
4cloves garlic, peeled but kept whole
2tbspchopped fresh parsleyoptional
Preheat your oven to 425 degrees Fahrenheit.
Wash your potatoes but do not peel them. If using baby potatoes, cut them in half (very small potatoes can be kept whole). If using medium sized potatoes cut them into 2 inch chunks. (See Recipe Note)
2 lbs baby (preferably) or medium size yellow potatoes
Fill a large pot with cold water and add ½ teaspoon salt and your potatoes. Bring to a boil, reduce heat to medium and boil for 3 - 4 minutes.
Drain your potatoes in a colander and let them air dry for about 5 minutes.
Transfer your potatoes to a roasting pan large enough to accommodate them in one layer. Add the olive oil, salt, and pepper. Mix your potatoes carefully with a plastic spatula so that they are well coated. Add the garlic and the fresh rosemary.
Place your roasting pan on the bottom rack of your oven for 25-30 minutes. Midway through, carefully stir the potatoes. Your potatoes are done when they are a nice golden brown colour and easily pierced with a knife or fork.
Serve with a sprinkling of parsley if you’d like, and some additional salt and/or pepper to taste.
2 tbsp chopped fresh parsley
For this recipe we don't peel our potatoes. If you are using medium sized potatoes and would prefer to peel them however, go ahead.If you don’t have fresh rosemary, you can substitute with fresh thyme.These potatoes are best when served immediately.. Any leftovers should be kept in the refrigerator, and you can reheat them in the microwave or oven.