Baby Potatoes with Rosemary and Garlic



1 ½-2 lbs baby potatoes, various colors are fun but not required

2 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil

2 Tbsp Flying Olive Garlic Extra Virgin Olive Oil

1 Tbsp chopped fresh rosemary, divided

4 garlic cloves, paper and ends removed, kept whole

Sea salt and freshly ground black pepper


Cook baby potatoes in salted boiling water until about half-way cooked, about 10 minutes (depending on the size of the potatoes).  Drain well.

Turn the oven on to 350 degrees.

Pour the Flying Olive Rosemary and Garlic EVOO's in the bottom of an uncovered baking pan.

When cool, cut each potato in half, lengthwise.  Place cut side down in the oil.  Scatter the garlic cloves around the potatoes.  Sprinkle with 1/2 Tbsp of rosemary, salt, and pepper.

Cook for about 15-20 minutes.  Check to be sure potatoes are done and beginning to brown.  Potatoes will be hot!  Turn them over carefully.  Sprinkle with remaining rosemary.  Let cook an additional 5-10 minutes.

If potatoes are not browned, place them under the broiler for a few minutes, being careful not to let the olive oils spatter.  Serve the potatoes with the garlic.  It is delicious mashed and enjoyed with the potatoes.

Submitted by Barb L.