Roasted baby potatoes with rosemary
1 Lb. small white-skinned potatoes, scrubbed
2 shallots, thick sliced
3 cloves garlic, minced
1/4 cup Seasons Rosemary fused extra virgin olive oil
Seasons Spanish rosemary infused salt and freshly ground black pepper to taste.
1 tsp. fresh rosemary to garnish
Preheat the oven to 400 degrees F.
Put the potatoes and shallots into a large bowl. In a small bowl, whisk garlic and oil together until blended, and then pour over the potatoes and shallots. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes and shallots to a heavy large baking dish, spacing them evenly apart.
Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 40 minutes. Transfer the roasted potatoes to a decorative platter and garnish with some fresh rosemary, if desired. Serve hot or warm.