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Rosemary Roasted Potatoes

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These Rosemary Roasted Potatoes are golden brown, crispy on the outside, and tender on the inside. Tossed with fresh rosemary, garlic, and olive oil, they make the perfect side for everything from roast chicken to grilled steaks or veggie mains.

Ingredients

Scale

  • 2 pounds baby potatoes (red, Yukon gold, or a mix), halved or quartered

  • 2 tablespoons olive oil

  • 1 tablespoon fresh rosemary, finely chopped (or 1 tsp dried)

  • 3 cloves garlic, minced

  • Salt and black pepper, to taste

Instructions

  1. Preheat Oven:
    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

  2. Prep the Potatoes:
    Cut potatoes into uniform, bite-sized pieces for even cooking. No need to peel.

  3. Toss with Seasoning:
    In a large bowl, toss potatoes with olive oil, rosemary, garlic, salt, and pepper until well coated.

  4. Arrange and Roast:
    Spread the potatoes in a single layer on the baking sheet.
    Roast for 35–40 minutes, flipping halfway through, until crispy and golden brown.

  5. Serve:
    Serve hot, garnished with extra rosemary or a sprinkle of sea salt if desired.

 

Notes

  • Want them extra crispy? Let the potatoes sit cut-side down on the pan without stirring for the first 20 minutes.

  • Try adding a squeeze of lemon juice or a sprinkle of Parmesan before serving.

  • Great with grilled meats, fish, or as part of a veggie bowl.

Find it online: https://ukfinda.com/rosemary-roasted-potatoes/