Roasted new (or baby) potatoes couldn’t be easier, or more delicious. Most stores and farmer’s markets carry several small potato options, from fingerling to baby reds to fun mixed packs of red, white, and blue, and any small potato works well with this recipe. And if you don’t have new potatoes, you can certainly substitute regular potatoes and cut them down to one-inch or so chunks. From there, the process couldn’t be easier. Mix all the ingredients in a bowl, spread on a baking sheet with sides (cover the baking sheet in foil and no clean-up necessary!), and then roast the potatoes until tender.
There are so many wonderful sides that can be made with potatoes, but this ranks up there as my all-time favorite, primarily because it’s the easiest, most flavorful potato side out there. Roasted new potatoes require no peeling, no mashing, and no creamy sauces, resulting in little flavor bombs, no additional toppings necessary. Outside of its ease to make, the pairing of rosemary and potatoes is downright magical. It’s amazing how a touch of rosemary can turn a simple roasted potato into something sexy. I’m certainly not rocking the boat with this pairing, yet classics are there for a reason. Rosemary roasted potatoes pair well with roast chicken, pork dishes, steak and salmon dinners. They make a great side for all manner of Sunday roasts and Mediterranean cuisine, in particular Greek roast lamb and kebabs. I like to serve them with rotisserie chicken, Italian Pork Chops, and so many more. This side is so simple, versatile, and flavorful that it should become a standard side in every household.