Easy Crispy Oven Roasted Honey Gold Potatoes Recipe
Next time you have company, dress up your dinner plates with these roasted rosemary mini potatoes.
- 28 ounces honey-gold potatoes
- 1 tablespoon rosemary, chopped
- 3 tablespoons butter, melted
- 3 tablespoons olive oil
- 2 cloves fresh garlic, chopped
- Kosher salt and ground black pepper
Preheat the oven to 425°F.
Cut slits on the small potatoes being careful not to cut through completely.
Next place potatoes in a large bowl and drizzle half of the olive oil and melted butter over the potatoes reserving the rest.
Season with the chopped garlic and salt and pepper.
Arrange the potatoes in a single layer on a baking sheet pan and sprinkle with the chopped rosemary.
Roast potatoes for 15-20 minutes as they start to fan out.
Brush the reserved olive oil and butter over the baby gold potatoes allowing it to drip in between the slices.
Continue roasting until golden brown, another 15 minutes. Serve hot.