Rosemary Roasted Potatoes

The mouthwatering aroma will fill the kitchen and turn any occasion into a holiday. Tender potatoes encrusted in crispy skins flavored with garlic and rosemary is a party for your taste buds. Simple but elegant.

Course Side Dish

Cuisine American, International

Diet Gluten Free

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 134kcal

Author Imma

Ingredients

2-2½ pounds (900-1100g) red potatoes (white potatoes also work fine)
2-3 tablespoons (30-45ml) olive oil
½ tablespoon (8g) minced garlic
2 large sprigs rosemary, removed from the stems and minced (or 2 teaspoons dried rosemary)
salt and pepper to taste

Instructions

Preheat the oven to 425℉ (220℃).
Scrub, rinse, and pat potatoes dry, cut into large chunks, and place in a large bowl. Or you can peel them before cutting them up if you wish.
Drizzle them with the olive oil, 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 to preference.
Allow to cool slightly and serve hot.

Notes

You can parboil the potatoes for 5-10 minutes to loosen the stubborn dirt before cleaning, and it makes them more tender.
To make them crispier, increase the amount of olive oil by a tablespoon.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used in the recipe.

Nutrition