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Roasted Rosemary Potatoes
Roasted Rosemary Potatoes
Print Recipe Roasted Rosemary Potatoes
Servings: 4 servings


  • 1 ½ lbs. baby potato medley Fingerlings, red new potatoes, baby purple, quartered or halved depending on size of each
  • 4 teaspoons freshly chopped rosemary
  • 4 tablespoons avocado oil
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 cup unsalted chicken broth


  • Position a rack in the upper third of the oven and preheat to 500°F.
  • Mix all of the ingredients aside from the chicken stock together in a bowl, and then spread out evenly on a parchment-lined sheet pan. Roast for 30 minutes, flipping the potatoes halfway through. Then add the stock to the pan and cook for 15 minutes more. Serve and enjoy!