Rosemary Roasted Baby Potatoes

  •  
  • 1 1/2 pounds baby potatoes 
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon dried rosemary or 1 tablespoon fresh
  • 1/4 teaspoon pepper 
  • 1/4 teaspoon paprika, optional 
Preheat oven to 425°F.

Rinse and dry potatoes. If potatoes are on the bigger side, cut them in half.

Toss potatoes with olive oil and herbs until coated. Roast 25-30 minutes or until browned and tender.

*Make ahead: Roast potatoes for 15 minutes, cool completely, then finish roasting at 425°F for 10–15 minutes before serving until browned and crispy. 

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