Crispy edges, fluffy centers, and a warm rosemary aroma that feels like sweater weather. Our Garlic Chive Balsamic seeps into the cracks, adding a savory brightness that makes these potatoes wildly snackable. Translation: they will not make it to leftovers.

I N G R E D I E N T S : 

• 1½ lbs baby Yukon gold potatoes
• 3 Tbsp Rocky Mountain Olive Oil Rosemary Fused Olive Oil, divided
• 2 Tbsp Rocky Mountain Olive Oil Garlic Chive White Balsamic Vinegar
• ½ tsp sea salt
• ¼ tsp cracked black pepper
• 2 Tbsp grated parmesan (optional)
• Fresh chopped parsley for garnish

I N S T R U C T I O N S :

1. Boil potatoes in salted water until fork tender (about 15–20 minutes).
2. Preheat oven to 425°F.
3. Place potatoes on a lined baking sheet. Smash gently with the bottom of a glass.
4. Brush with 2 Tbsp Rosemary Olive Oil. Sprinkle with salt and pepper.
5. Roast 20–25 minutes until deeply golden and crispy.
6. Warm remaining 1 Tbsp oil with Garlic Chive Balsamic and drizzle over hot potatoes.
7. Finish with parmesan and parsley.