Rosemary Baby Potatoes
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Golden, crispy, and full of flavor, these roasted baby potatoes are the perfect easy side for Thanksgiving, Sunday dinners, or any meal that deserves a little Borsari magic.
Ready in: 35 minutes | Serves: 4–6
Ingredients
- 2 lbs baby potatoes, halved
- 2 tbsp Borsari Olive Oil
- 1 ½ tsp Borsari Original Seasoned Salt
- ½ tsp freshly ground black pepper
- 1 tbsp fresh rosemary leaves, chopped (or 1 tsp dried)
- 1 tbsp unsalted butter (optional, for extra crispiness)
- Fresh parsley or thyme, for garnish (optional)
Directions
- Preheat the oven: Set to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Season the potatoes: In a large bowl, toss halved baby potatoes with Borsari Olive Oil, Borsari Original Seasoned Salt, pepper, and fresh rosemary until evenly coated.
- Roast until golden: Spread potatoes cut-side down on the baking sheet and roast for 25 to 30 minutes, flipping halfway through, until crispy on the outside and tender inside.
- Finish with flair: Toss the hot potatoes with butter (if using) for a silky coating and sprinkle with a pinch more Borsari Original Seasoned Salt to taste.
- Serve warm: perfect with turkey, steak, eggs, or anytime you want simple, crave-worthy comfort.
🥔 Pro Tip
- For an Italian twist, swap rosemary for oregano and finish with a drizzle of Borsari Olive Oil & a splash of lemon just before serving.