Rosemary Roasted Potatoes
Simple Rosemary Roasted Potatoes made with baby red potatoes, olive oil, coarse sea salt, and fresh rosemary or sage.
Print
Pin
Ingredients
- 20 to 26 baby red potatoes about 3 lb total, each 1 1/2 to 2 inches in diameter
- 2 tbsp plus 2 tsp olive oil
- 1 3/4 tsp coarse sea salt
- 7 to 10 sprigs fresh rosemary or sage
Instructions
- Preheat the oven to 350°F.
- Rinse the baby red potatoes thoroughly.
- Dry the potatoes well with a clean kitchen towel or paper towels.
- Place the potatoes in a large mixing bowl.
- Add the olive oil, coarse sea salt, and fresh rosemary or sage.
- Toss until the potatoes are evenly coated with the oil, salt, and herbs.
- Transfer the potatoes to a roasting pan.
- Spread the potatoes in a single even layer.
- Roast for approximately 1 1/2 hours, or until the potatoes are fully tender.
- Test for doneness by inserting a knife into the center of a potato. The knife should slide in with no resistance.
- Remove the roasting pan from the oven.
- Allow the potatoes to rest for a few minutes before serving.
- Remove the rosemary or sage stems, if desired.
- Serve warm.
Notes
These Rosemary Roasted Potatoes are naturally gluten free when prepared with plain potatoes, olive oil, coarse sea salt, and fresh herbs.
Confirm that the olive oil, sea salt, and any packaged seasonings or herbs used are labeled gluten free.
Use clean cookware, mixing bowls, utensils, and serving dishes to prevent gluten cross-contact.
Avoid roasting the potatoes on pans or surfaces previously used for gluten-containing foods unless they have been thoroughly cleaned.
Serve with gluten-free main dishes such as roasted chicken, steak, fish, eggs, turkey, or a fresh green salad.