Tattooed Rosemary Potatoes

Submitted by Sue Adams

Preheat over to 400 degrees


  • Small potatoes cut in half length-wise 1/3 to 1⁄2 cup olive oil
  • 1 tsp. Kosher salt
  • 1⁄2 tsp. Ground peppermint
  • Sprigs of rosemary
  • Cooking time: 30-45 minutes


  • Wash and dry the potatoes, leaving the skins on. Cut in half length.
  • Pour the olive oil into a glass baking dish.
  • Add the salt and pepper and mix well.
  • Press the rosemary on the cut side of each potato and position cut side down in the olive oil.
  • Don’t crowd the potatoes – leave a little room in between each.
  • You can also brush the tops of the potatoes with a little olive oil to crisp them.
  • Check after 30 minutes – poke with a knife to make sure they are cooked all the way through. The potatoes will look brown and sizzling when done.

Note: Other herbs can be used in this recipe, such as parsley, sage and thyme.