The perfect appetizer. Or entree, really. There’s times that I only make these for dinner and it’s more than enough for me. Not only are they quick and delicious, but rather addictive too! Here’s how to make them yourself.
- Bag of baby dutch yellow potatoes.
- 3-4 Garlic Cloves (Minced)
- 2 Tablespoons Butter
- 2-3 Sprigs of Rosemary (Minced)
- Kosher Salt
. Wash your potatoes and place them in a pot halfway full of water (or until potatoes are fully submerged) generously salt and set to boil until the potatoes are soft. Between 10-15 minutes. Strain potatoes and align on a cooking sheet, leave enough space around as we are going to next take a cup or something solid and wide enough to press down our baby potatoes. Set aside. Pre-heat your oven to 450 degrees
In a pot, melt 2 tablespoons of butter, add in minced rosemary and garlic. Let simmer while mixing for 2 minutes. Generously and evenly top each individual baby potato with your rosemary garlic butter, bake in oven at 450 degrees for 20 minutes, turn off oven and let potatoes broil in the oven for another ten minutes.
