3 pounds small Yukon gold potatoes
1 tablespoon chopped fresh rosemary, plus 1-2 rosemary sprigs
4-5 cloves garlic, smashed
6 tablespoons salted butter, melted
1 teaspoon chili flakes
1-2 tablespoons olive oil
Kosher salt and black pepper
Flaky sea salt for serving

These perfectly crispy buttery potatoes are the perfect side to any entrée. Enjoy with a filet mignon, herb crusted chilean sea bass, or a simple breakfast meal and you’ll be golden. If you aren’t a rosemary lover, feel free to replace it with dill, oregano or any other herb you fancy.


Preheat the oven to 450 degrees F.
Slice the potatoes in half lengthwise. If you’d like them to look beautiful you may also slice them into thin slices while not cutting them through.
In a large roasting pan or baking dish toss the 5 tablespoons of butter, garlic, salt, pepper, and olive oil. Lastly add the chili flakes and a few rosemary sprigs. Transfer the dish into the oven and roast for 30 - 35 minutes depending on how crispy you like them.
Lastly, add another dollop of butter to coat the golden potatoes and give them a glossy look. Sprinkle with a little extra salt. Bon Appetit!