Roasted Peewee Potatoes
These easy roasted peewee potatoes are crisp on the outside and creamy inside, with garlic, rosemary, olive oil, salt, and pepper. They roast whole, so there is no peeling or chopping.
Ingredients
- 2 pounds peewee potatoes or other small yellow or red potatoes
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon garlic minced (3 cloves)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Flaky sea salt for serving
Instructions
- Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper.
- Sort through the potatoes and discard any that are soft, shriveled, or have lost their shape. Rinse the remaining potatoes and pat them completely dry. Rinse the potatoes and pat them completely dry with an absorbent kitchen towel.
- In a large bowl, combine the olive oil, chopped rosemary, minced garlic, sea salt, and black pepper. Add the potatoes and toss well to coat.
- Spread the potatoes in a single layer on the prepared sheet pan, leaving a little space between them. Spoon any remaining seasonings from the bowl over the potatoes.
- Roast for about 25 minutes, or until the tip of a knife slides easily into a potato.
- Let the potatoes rest for a few minutes. Finish with flaky sea salt and serve hot.
Notes
- Dry the potatoes thoroughly so they roast instead of steam.
- Arrange them in a single layer with space between them for crispier skins.
- Cooking time may vary depending on their size.
Nutrition
Calories: 148.5kcalCarbohydrates: 24.3gProtein: 2.9gTotal Fat: 4.9gSaturated Fat: 0.7gSodium: 221.3mgPotassium: 693.4mgFiber: 2.6gSugar: 2g
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