- 2-3 pounds whole baby potatoes, rinsed
- 1/4 cup olive oil
- 1/2 tsp. Sea salt
- 1/4 tsp. freshly ground black pepper
- 2 tbsp. fresh rosemary, minced
- 2-3 tbsp. grass-fed butter, diced
Preheat oven to 375. Place rinsed baby potatoes into a large pot with a steamer basket and about 2 cups of water. Make sure the water doesn’t come through the steamer basket. Cover and bring to a boil. Steam the potatoes 15 minutes. Remove from heat. In a large bowl, combine steamed baby potatoes with olive oil, sea salt, black pepper and rosemary and coat evenly. Transfer potatoes into a baking pan and roast uncovered for 35 minutes. Take the potatoes out of the oven and turn them. Drop pieces of butter onto the potatoes, and place back into the oven for 15-20 minutes until crispy.