Ingredients
8baby red potatoes,scrubbed, or more to taste
2tbspolive oil,divided, or more as needed
1½tspsea salt,divided
freshly ground black pepper,to taste
4fresh rosemary sprigs,or more to taste
Preparation
Preheat the oven to 425 degrees F. Cover a large baking sheet with parchment paper; do not use waxed paper.
Place the potatoes into a pot and cover with salted water, then bring to a boil. Reduce the heat to medium-low and simmer for about 20 minutes until fork-tender. Remove from heat and drain.
Pour 1½ tablespoons of olive oil onto the parchment paper-covered sheet. Place the potatoes on the oil and roll to coat.
Push the potatoes to one side of the pan. Sprinkle 1 teaspoon of sea salt onto the oil, then space the potatoes evenly on the salted oil.
Place the bottom of a drinking glass on each potato and push down firmly until it cracks open and is about 1-inch thick.
Brush the potatoes with the remaining oil and sprinkle with remaining sea salt. Sprinkle with pepper to taste. Tuck the rosemary sprigs among the potatoes.
Roast in the oven for about 20 minutes until edges are crispy and beginning to brown.
Serve and enjoy.
