Description
These Crispy Rosemary Potatoes are a flavorful and easy side dish that pairs perfectly with any main course. The combination of tender baby potatoes, aromatic rosemary, and garlic roasted to crispy perfection will have everyone coming back for seconds.
Ingredients
Scale
Potatoes:
- 2 pounds baby potatoes (halved or quartered)
Seasoning:
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary (finely chopped) or 1 teaspoon dried rosemary
- 3 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional:
- Grated Parmesan and extra rosemary for garnish
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss the potatoes with olive oil, rosemary, garlic, salt, and pepper until evenly coated.
- Spread the potatoes cut side down in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges and fork-tender inside.
- Optional: Sprinkle with freshly grated Parmesan and a pinch of extra rosemary before serving.
- Serve hot as a side dish with your favorite main.
Notes
- For even crispier potatoes, soak them in cold water for 30 minutes before roasting and pat dry completely.
- Yukon golds or red potatoes also work well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
