Ingredients:

  • 1.5 lbs Golden or Red Baby Potatoes
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1 tsp Garlic Powder
  • 2 sprigs Fresh Rosemary, roughly chopped

Instructions:

  1. Preheat the oven to 200°C (400°F).
  2. Rinse the 1.5 lbs of baby potatoes and pat them completely dry with a tea towel.
  3. Cut each potato in half lengthwise to maximize the flat surface area.
  4. Place the potatoes in a bowl and pour over the 2 tbsp of extra virgin olive oil.
  5. Add the 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp garlic powder.
  6. Place the potatoes cut side down on the baking sheet. Wait until the tray is full to ensure they aren't touching.
  7. Roast for 20 minutes until the edges look dark and crisp.
  8. Remove the tray and scatter the chopped rosemary over the potatoes.
  9. Use your spatula to flip the potatoes and roast for another 10 minutes until the skins are wrinkled and golden.
  10. Let them sit on the tray for 3 minutes before serving.