barely adapted from Ina Garten
I whisk the olive oil and spices together in a bowl before prepping the potatoes. This way the garlic and rosemary can begin to infuse the oil with their flavor. I would definitely recommend doing this if you use dried rosemary, as I did. The addition of the red pepper flakes gives it just a hint of heat.
1 1/2 pounds baby gold potatoes
2 Tbsp. good olive oil
3/4 tsp. sea salt
1/2 tsp. freshly ground black pepper
2 Tbsp. minced fresh rosemary leaves or 2 tsp. dried
1/4 tsp. red pepper flakes
1. Preheat the oven to 400 °F.
3. Remove the potatoes from the oven, season to taste, and serve.