Rosemary Roasted Potatoes



These roasted fingerling potatoes are just about one of the easiest dishes to throw together in no time at all! I like to pick up a few bags of the multi-colored variety from the Santa Monica Farmer's Market. They include the beautiful purple, Peruvian potato.




Olive oil, a generous sprinkle of sea salt, a couple sprigs of rosemary, and fresh-crushed garlic are all you need before your kitchen is wafting with fragrant aromas.




These garlic cloves I picked up from the Farmer's Market were quite possibly some of the most fresh, aromatic cloves I've ever had the pleasure to cook with. Note to self- garlic from the Farmer's Market is of a distinctly higher quality than that from the supermarket.




Prep Time: 35 mins

Serves: 4-6


2 lbs, Multi-colored Fingerling Potatoes, halved

2 tbsp, Olive oil

3 Garlic cloves, minced

2 large sprigs Rosemary, roughly chopped

Sea salt and pepper


Preheat oven to 400F.

In a large mixing bowl, combine the potatoes, olive oil, minced garlic, and chopped rosemary. Season with sea salt, black pepper, and red chili pepper flakes (optional).

Pour the potatoes on a large baking sheet and place in the oven to roast, stirring occasionally. Cook for 25-30 minutes, or until potatoes are tender and golden brown.

Serve with a side of ketchup or homemade lemon aioli.