Roasted Rosemary Baby Dutch Yellow Potatoes
Roasted Rosemary Baby Dutch Yellow Potatoes
Yield: 6 servings
Oven: 400ºF
Preparation time: 15 minutes
Cook Time: 25 – 30 minutes
4 pounds Melissa’s Produce baby Dutch yellow potatoes, scrubbed with a potato brush – See Kitchen Note
1 tablespoon roughly chopped fresh rosemary, reserve stems
olive oil
kosher salt, as needed
freshly ground black pepper, as needed
Method:
1. Preheat oven to 400ºF.
2. In a large bowl, toss cleaned potatoes with rosemary and enough olive oil to evenly coat. Add salt and pepper as desired.
3. On a baking sheet lined with parchment paper, spread prepared potatoes in an even layer tucking the reserved rosemary stems across. Place in preheated 400ºF oven and allow to roast, stirring halfway through, until golden brown in color and cooked through the middle, approximately 30 minutes.
Kitchen Note: Melissa’s Produce baby Dutch yellow potatoes are available in most major grocery stores, but feel free to substitute with yukons if your store doesn’t carry them. Just make sure you quarter yukons so they cook faster and note that your cooking time will vary! Feel free to substitute thyme or herbs de Provence in place of the rosemary.