Roasted Rosemary Potatoes
Lightly crispy on the outside and so tender on the inside. A plant-based, oil-free, and very simple recipe that is perfect as a meal or to serve as a side.
8-10 Small Red Potatoes, halved
1/4 C Rosemary
1 tsp black pepper
1 T paprika
Salt to taste (optional)
Preheat oven to 200 degrees C.
On the stove, steam potatoes for 15 minutes. Remove from heat, drain water, and transfer the potatoes to a mixing bowl. Toss with black pepper, paprika, and salt until the potatoes are evenly coated. The moisture from steaming should help the spices stick.
Line a baking sheet with parchment paper.
Spread the rosemary over the pan. Place potatoes face down/ cut-side down on top of the rosemary (see photo below).
Bake for 45-60 minutes or until tender all the way through. You can test the tenderness with a fork or toothpick.