Description
These Crispy Rosemary Roast Potatoes are a perfect side dish for any meal. With a crispy exterior and fluffy interior, these potatoes are seasoned with fresh rosemary and garlic for a flavorful twist. Easy to make and full of Mediterranean flavors!
Ingredients
Scale
Potatoes:
- 2 pounds Yukon Gold or red potatoes (cut into 1 1/2-inch chunks)
Seasoning:
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary (chopped)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 cloves garlic (minced or smashed, optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Parboil Potatoes: Boil the cut potatoes in salted water for 8-10 minutes until fork-tender. Drain and return to pot, rough up edges.
- Season Potatoes: In a bowl, toss potatoes with olive oil, rosemary, salt, pepper, and garlic. Spread on a baking sheet.
- Roast: Roast for 30-40 minutes, flipping halfway through, until golden and crispy.
- Serve: Garnish with more rosemary and serve hot.
Notes
- Parboiling and roughing up the potatoes help achieve crispy edges.
- For added flavor, consider using smoked paprika or lemon zest.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
