Everything about these potatoes was a breeze to make, and yet they were warm and crisp and the perfect little brunch potato.
I think I was hoping for that salty, breakfast-y, hash brown potato flavor but presented in a fancy little package.
baby potatoes (red, gold or a mixture), scrubbed
fresh rosemary, minced
salt to taste
pepper to taste
Preheat oven to 425 degrees. Grease a rimmed baking sheet with non stick spray and set aside.
Prepare potatoes: taking a potato, slice a thin piece off the bottom, creating a level surface for the potato to rest. Slice the potatoes into 1/8 inch slices, leaving the slices attached at the bottom of the potato (do not cut all the way through). If you are having a difficult time keeping potatoes together (like me), place the potato on a large spoon while slicing to help avoid cutting all the way through.
Place cut potatoes on baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and rosemary. Toss to coat and spread potatoes, sliced side up, around the pan.
Roast for 50-60 minutes, flipping potatoes half way through cooking time, until potatoes are golden and cooked through.
Taste potatoes and adjust seasoning as needed and serve.