Rosemary Roasted Potatoes
These rosemary roasted potatoes need just four ingredients plus salt and pepper, and they are big on flavor. They're garlicky, infused with amazing rosemary flavor, crunchy on the outside and butter-soft inside. You'll love how easy they are to make.
Servings: 4 servings
- 1½ pounds new potatoes (halved if small, quartered if larger)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons rosemary (minced. If using dried rosemary use 2 teaspoons*)
- 5 cloves garlic (minced or crushed in a garlic press)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
In a bowl mix the olive oil, minced rosemary, minced or crushed garlic, salt and ground black pepper. Set aside for a few minutes while you prep the potatoes. This helps the oil infuse with the herbs and reduces chances of burning in the oven.
Place the potatoes in a bowl, drizzle the marinade over, and then toss the potatoes in the marinade until they are evenly coated. Or you can simply spread the potatoes on the baking sheet (I like lining it with aluminum foil for easy cleanup but it's not necessary), then drizzle the marinade over the potatoes and toss. Make sure the potatoes are spread in a single layer on the baking sheet.
Place the baking sheet in the preheated oven and bake 15 minutes. Stir the potatoes, then return the baking sheet to the oven and bake for 15 minutes more or until the potatoes are golden on the outside and soft inside.
- If using dried rosemary you need to reduce the quantity as the flavors of dried herbs are more concentrated.
- You can swap out the potatoes in the recipe for sweet potatoes for an equally tasty side with even more nutritional benefits. You might need to reduce roasting time--begin checking after 20 minutes.
- You can marinate the potatoes ahead of time and leave them in the fridge for up to two days. The longer the potatoes marinate, the better they will taste.
- Store leftover rosemary roasted potatoes in the fridge for up to three days. Cool the potatoes and freeze in an airtight, freezer-safe container for up to four months. To reheat, if the potatoes were frozen defrost them completely. Place in a single layer on a baking sheet and reheat in a 350-degree preheated oven for 5-10 minutes or until warmed through.
Calories: 203kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 593mg | Potassium: 748mg | Fiber: 4g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 35mg | Calcium: 43mg | Iron: 2mg