Roasted Potatoes with Rosemary
Crispy on the outside and tender on the inside, these roasted potatoes are seasoned with fresh rosemary to create a delicious side dish.
Nutrition
Calories: 200cal
Carbohydrate: 37g
Protein: 4g
Fat: 5g
Cholesterol: – -mg
Sodium: 600mg
Difficulty Level: easy
10 min Prep
35 min Cook
45 min Total
4 Servings
Ingredients
- 2 pounds of small red potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons fresh rosemary, chopped
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 425°F (220°C). Ensure the oven rack is positioned in the middle of the oven for even cooking.
- Wash and scrub the potatoes thoroughly to remove any dirt. No need to peel them as the skin will crisp up nicely.
- Cut the potatoes into quarters ensuring they are similar in size for even cooking. If the potatoes are very small, you can halve them.
- In a large mixing bowl, combine the cut potatoes, olive oil, salt, pepper, chopped rosemary, and minced garlic. Toss until the potatoes are evenly coated.
- Spread the potatoes out in a single layer on a baking sheet lined with parchment paper or a baking mat. This will prevent sticking and make cleanup easier.
- Place the baking sheet in the preheated oven and roast for 20 minutes. After 20 minutes, use a spatula to turn the potatoes to promote even browning.
- Roast for an additional 15 minutes or until the potatoes are golden brown and crispy on the outside and tender on the inside. Check tenderness by inserting a fork into a potato piece; it should slide in easily.
- Remove the potatoes from the oven and let them cool for a couple of minutes before serving. Roasted potatoes are best served warm and fresh out of the oven.
