Recipe Background
Rosemary Roasted Potatoes are guaranteed to be a favorite side that you return to again and again. They work well with practically anything —Thanksgiving dinner, simple roasted chicken, a nice marinated steak. The longer cooking time is worth it for that evenly brown and crip texture. The namesake rosemary and garlic make Rosemary Roasted Potatoes irresistible.
Rosemary Roasted Potatoes are guaranteed to be a favorite side that you return to again and again. They work well with practically anything —Thanksgiving dinner, simple roasted chicken, a nice marinated steak. The longer cooking time is worth it for that evenly brown and crip texture. The namesake rosemary and garlic make Rosemary Roasted Potatoes irresistible.
Ingredients
- 1 1/2 pounds small red or white-skinned potatoes or a mixture
- 1/8 cup olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon garlic minced
- 2 tablespoons fresh rosemary leaves minced
Directions
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place them in a bowl with the olive oil, salt, pepper, garlic, and rosemary.
- Toss until the potatoes are well-coated.
- Pour the potatoes on a baking sheet and spread them out into a single layer.
- Roast the potatoes in the oven until browned and crisp, at least 1 hour. Flip the potatoes twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season them to taste, and serve.
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