Rosemary Roasted Potatoes

The alluring aroma of these ROSEMARY ROASTED POTATOES makes Thanksgiving dinner a mouthwatering experience that is truly unforgettable. You'll be surprised by what a simple herb can do to your regular potatoes, especially when roasted. You won't even need the recipe after the first time you make them.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 448kcal

Author Imma

Ingredients

2-2½ pound red or white potatoes
2-3 tablespoon olive oil
½ tablespoon minced garlic
2 large sprigs rosemary, minced
Salt and freshly ground pepper, to taste

Instructions

Preheat the oven to 425℉/218℃.
Scrub, rinse, and pat potatoes dry. Cut into large chunks, then place in a large bowl.
Season with salt and pepper, then add garlic and rosemary. Toss to combine thoroughly.
Line a baking sheet with a baking mat or parchment paper.
Spread the potatoes in a single layer on the baking sheet. Bake for 30-40 minutes, flipping them halfway through with a spatula until they are evenly browned and crispy, according to preference.
Allow to cool slightly and serve warm.

Notes

You can parboil the potatoes for around 5-10 minutes to loosen the stubborn dirt and make them tenderer.
Try pulling out your spuds right before they're done. Food continues to cook for a while after being removed from the oven, so we adjust the time not to burn the potatoes.
To make it more crispy, make sure to give your potatoes a generous amount of olive oil.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used in the recipe.

Nutrition