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About the Recipe
Ingredients
6 small (fingerling-size) potatoes
1 tsp sea salt
1/4 tsp black pepper
1/4 tsp rosemary
1-2 tbsp grape seed oil (or any neutral oil)
Preparation
1. Preheat your oven to 425 degrees
2. Cut your potatoes into 4ths or 6th (depending on size)
3. Toss them in a bowl with your oil, salt, pepper, and rosemary.
4. Mix them all until each piece is coated evenly.
5. Roast on a sheet pan with parchment paper or tinfoil for about 15 min, or until edges are brown and crispy.
6. Serve immediately. Enjoy!
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