Everyone loves a good roasted potato, and this recipe does not disappoint. Boiling them ahead saves time the next day. Use the bottom of a skillet to gently flatten several potatoes at a time. These potatoes are just as delicious whole, so if you’re looking for something more traditional, omit the flattening step.

Recipe by: Canadian Living
Serves: Portion size 10 to 12
Prep Time: Quick & Easy


3 lbs small yellow or white potatoes, scrubbed

1/4 cup extra virgin olive oil

1 teaspoon rosemary, chopped

1 clove of garlic pressed or grated

1/2 teaspoon fine grey sea salt

1/4 teaspoon medium ground black pepper

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1. In large pot of boiling salted water, cook potatoes until tender, about 12 minutes. Drain and let cool slightly. (Make-ahead: Cover and refrigerate for up to 24 hours; add 15 minutes to baking time.) 

2. Gently flatten potatoes just until split. Combine oil, rosemary, garlic, salt and pepper; brush over both sides of potatoes. 

3, Bake on foil-lined baking sheet in 400°F (200°C) oven, turning potatoes halfway through, until crisp and warmed through, about 30 minutes.