This is super simple, yet exquisitely tasty. Have it for breakfast, as a side for dinner, or use them as a topping for pizza along with a BBQ sauce or tomato sauce and cheese. If you can’t get parchment paper, it is fine to use a Silpat or roast the potatoes straight on the baking sheet, but the texture always comes out best on the parchment paper. It will be worth it to hunt some down.
2 lbs Baby Gold Potatoes
3 T Olive Oil
1 T Fresh Rosemary, finely chopped
Freshly ground black pepper
Sea Salt or Kosher Salt
Optional:crème fraîche (sour cream works, as well)
2 twigs fresh rosemary
pre-heat oven on Roast to 425º Convection or 450º Regular Roast
1. Scrub, dry, and slice potatoes into 1/4″ coins (try to have the potatoes sliced consistent in thickness so they will all roast evenly). Toss with olive oil, chopped rosemary, a decent amount of fresh ground pepper, and season to taste with sea salt. Smack a slice against your tongue to judge the saltiness.
2. Spread potatoes out in uniform layer on a parchment-lined baking sheet. Toss the optional rosemary twigs in the residual oil from your bowl, then throw it on top of the potatoes. Slide the sheet pan laden with potatoes into the oven, then clean your workstation, have some coffee, or start working on another recipe.
3. After about 15 min., when the potatoes begin to brown on the bottom side (lift one up and give it a peek), flip all the little spuds over. Roast on! When the potatoes have reached a nice golden brown on both sides, @ another 10 min. of roasting, remove from oven. Take the optional rosemary twigs out and set aside for now. Pick up the parchment paper by the edges and slide the potatoes onto your serving dish. Serve with a side of crème fraîche. Take the twigs of rosemary you roasted and clean off the leaves from the stem. Sprinkle the roasted leaves over the top of the crème fraîche.