Featuring Sable & Rosenfeld Olive Bruschetta.

Prep 5 minutes · Cook 30 minutes · Serves 4

Ingredients

• 2 lbs baby potatoes (halved)
• 3 Tbsp olive oil
• ½ cup Olive Bruschetta
• 2 cloves garlic (minced)
• 1 tsp fresh rosemary (chopped)
• Salt and pepper, to taste
• Fresh parsley (for garnish)

Preparation

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the halved baby potatoes with the olive oil, garlic, rosemary, salt, and pepper.
3. Spread the potatoes on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until golden and crispy.
4. Remove from the oven and toss the hot potatoes with the Olive Bruschetta.
5. Garnish with fresh parsley and serve immediately.

Serving suggestion: perfect alongside grilled chicken, fish, or lamb.