Oven-Roasted Red Mini Potatoes with Rosemary

Preheat the oven to 400°F.

Mix salt, rosemary, garlic powder, pepper, and olive oil in large bowl.

Add the potatoes and toss so they are all evenly coated.

Arrange on a baking sheet so they are not overlapping. Flip them so they are cut side down.

Roast in the oven for 25-30 minutes, until fork tender and the bottoms are golden brown.

Use a spatula to remove them from the baking sheet.

Serve with a pinch of flaky sea salt.

To store: keep roasted mini potatoes in an airtight container in the fridge for up to 3 days.

To keep them crispy, reheat them on a baking sheet in the oven set to 350°F for 10-15 minutes, or until warmed through.