Rosemary Potatoes | Peachy the Magazine

Rosemary Potatoes | Peachy the Magazine

www.peachythemagazine.com

This recipe is featured in our June/July 2014 Food +Entertaining Article, A Feast Fit for Dad.

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Ingredients

  • 30 baby potatoes (1 to 1 1/2 inches in diameter, 1 3/4 pounds total)
  • 1 tablespoon plus 1 teaspoon coarse kosher salt
  • 10-15 rosemary stems
  • 3 tablespoons extra-virgin olive oil

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