Yet again, I struck gold at the local farmer’s market by purchasing these lovely mini red potatoes. This beautiful, tasty side dish looks absolutely beautiful on your plate next to the main course, and this is as easy as they come!
By the way, if you can’t get to farmer’s market, your grocery store may carry fingerling potatoes. Or just cook red potatoes the same way, or cut regular potatoes up in smaller pieces and the recipe is exactly the same. I just like the way these mini ones look.
Preheat your oven to about 400*. Simply wash the potatoes and throw ’em in a big bowl. This is enough for approximately 3 people.
Add a healthy drizzle of olive oil, plus minced fresh garlic, onion powder, parsley, and quite a bit of rosemary & sea salt. Toss them around in a bowl till everything is covered equally.
Pour them out on a cookie sheet and try to give them plenty of room around the edges.
Stick them in the preheated 400* oven until they’re tender when you stick a knife in them. Sorry, I can’t give you an exact amount of time since the sizes may be totally different from yours. This probably took roughly 20 minutes.
I recommend letting them sit at least 5 minutes or so before you serve them. If you serve them in a big bowl, remember to get a spatula and get all the extra oil and rosemary at the bottom of the pan and drizzle on top.
3-4 Servings of mini potatoes – $1.15
1 Serving – $.38