Created for the Sacred Olive by Abby McKelvy
- 1 small bag of Red New Potatoes
- 1/4 cup The Sacred Olive Rosemary Olive Oil
- 1 tablespoon dried, crushed rosemary
- 1 tablespoon The Sacred Olive Garlic Sea Salt
- 1 teaspoon black pepper
Cut potatoes in half. In a large bowl combine the oil, rosemary, garlic sea salt, black pepper. Whisk together, then add the potatoes. Toss until all potatoes are coated. Roast in a preheated 350 oven for 30-45 minutes or until potatoes are starting to brown and are fork tender.
Serve warm or at room temperature.