This is one of the first recipes I learned to make on my own. It’s simple, it’s easy, it’s versatile, and, naturally, it’s good. Try these potatoes as a side to miso glazed halibut.
Rosemary Roasted Potatoes
WHAT TO GRAB:
1 bunch of baby red potatoes (about 15 potatoes)
2 tablespoons olive oil
1 tablespoon rosemary, chopped
1/2 cup grated Parmesan
1 teaspoon Kosher salt
1/2 teaspoon pepper
HOW YOU DO IT:
1. Preheat the oven to 400 degrees.
2. Wash the potatoes, and cut them in halves. In a mixing bowl, toss the potatoes with the salt, pepper, olive oil, and rosemary. (If you cover the bowl with foil and then shake the bowl, you will get a very even mix). Bake the potatoes for 20 to 25 minutes, turning half way through for even browning. Once the potatoes are finished, toss with the parmesan, and serve!