Ingredients
1 pound baby Potatoes
⅛ cup olive oil
1 tablespoon rosemary, finely chopped
2 cloves of garlic, minced
1 teaspoon sea salt
Directions
1
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.
2
Now add the baby potatoes to the bowl, tossing it such that the potatoes are fully coated, adding more olive oil if needed.
3
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.
4
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.
5
When done, finish them with the remainder of salt and serve. Enjoy!