Roasted Potatoes with Rosemary (Printer-friendly)

Golden roasted potatoes infused with fresh rosemary and olive oil for a flavorful side dish.

# What You Need:

→ Vegetables

01 - 1.5 lbs small potatoes (Yukon Gold or red), scrubbed and cut into bite-sized pieces

→ Oils & Fats

02 - 3 tablespoons olive oil

→ Herbs & Seasonings

03 - 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried rosemary)
04 - 1 teaspoon kosher salt
05 - ½ teaspoon freshly ground black pepper
06 - 2 garlic cloves, minced (optional)

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with olive oil.
02 - In a large bowl, toss the potato pieces with olive oil, rosemary, salt, pepper, and garlic if using, ensuring even coating.
03 - Spread potatoes in a single layer on the prepared baking sheet with the cut side down for optimal crispiness.
04 - Roast for 30 to 35 minutes, turning once halfway, until golden brown and crisp on the edges.
05 - Remove from oven, adjust seasoning if necessary, and serve immediately, optionally garnished with extra rosemary.

# Expert Tips:

01 -
  • It takes ten minutes to prep and the oven does all the work while you clean up or set the table.
  • The edges get shatteringly crisp while the insides stay creamy and soft.
  • Fresh rosemary makes your whole home smell like a country kitchen even on a weeknight.
02 -
  • Cut your potatoes into similar sizes or the small ones will burn before the big ones finish cooking.
  • Don't skip the halfway flip or you'll end up with one pale side and one that's too dark.
  • Let the pan and oven fully preheat before you add the potatoes or they'll stick and steam instead of sear.
03 -
  • Use a metal spatula to flip them halfway through so you don't tear the crispy bottoms.
  • If your oven runs cool, bump the temperature to 450°F and keep an eye on them in the last few minutes.
  • Fresh rosemary makes a bigger difference than you'd think, so grab a sprig if you can.

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