A Jerry James Stone Recipe
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Ingredients
- 1 pound baby Potatoes
- ⅛ cup olive oil
- 1 tablespoon rosemary, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon sea salt
Instructions
- In a large mixing bowl, add the tablespoon of chopped rosemary, the 2 cloves of minced garlic and just enough olive oil to cover. Mix it well. I let this sit for about 15 minutes so that the olive oil is heavily infused.
- Now add the baby potatoes to the bowl, tossing it such that the potatoes are fully coated, adding more olive oil if needed.
- Transfer the potatoes to a baking dish large enough to lay them out in a single layer and then sprinkle them with half of the salt.
- Bake in a pre-heated oven at 375 degrees F for about 30 minutes, or until they are tender. Toss them about half way through so they roast evenly on each side.
- When done, finish them with the remainder of salt and serve. Enjoy!
