Easy peasy pudding and pie, this recipe is. Roasted vegetables are one of life’s greatest pleasures, and the Pie and I take advantage of the ease of this particular dish and make it wayyy too often.
Preheat your oven to 350°F.
Take yourself some fingerling potatoes. We prefer the red ones, but the yellow ones are also good. You can also use new potatoes or mini potatoes or even regular potatoes if you cut them small enough. Fingerlings are best, however. I used a whole bag (about 3lbs) for this dish and it serves about 9 people.
Scrub your little potatoes until they shine and cut up the larger ones. I like to slice some in half lengthwise, and some width-wise, because they all roast differently that way and I like the variety.
Plop the potatoes in a baking or roasting pan and drizzle with olive oil. Sprinkle with a few pinches of sea salt and about 2 tbsp of fresh rosemary (or frozen, but dried rosemary won’t do this justice). Toss with your hands until everything is coated with everything else.
Pop the potatoes in the oven and let roast 30 to 40 minutes, tossing/flipping them once, until the potatoes are crusty on the outside and tender on the inside. Serve them up. Also good cold the next day, if you’re into that kind of thing.