Rosemary Roasted Potatoes
Crispy, golden rosemary roasted potatoes that are easy enough for weeknights, impressive enough for guests, and the perfect side for steak or any meal.
Servings: 4
Calories: 239kcal
Ingredients
- 2 lb new potatoes, halved or 1" diced
- 2 tablespoon olive oil
- 2 tablespoon fresh rosemary, finely chopped (or 2 teaspoon dried)
- ¾ teaspoon table salt
- ¾ teaspoon black pepper
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- Spread the potatoes on a sheet pan, drizzle with olive oil, and season with rosemary, salt, and pepper. Use your hands to toss until evenly coated. Distribute the potatoes evenly across the pan.
- Roast for 30 minutes. Flip or stir the potatoes, then roast for an additional 15-30 minutes, or until the potatoes are tender on the inside and golden brown on the outside. Serve hot and enjoy!
Notes
- New or baby potatoes work best for roasting because they hold their shape and crisp nicely. Waxy varieties like Yukon Gold or red potatoes give a firm texture, while starchy russet potatoes become fluffier inside but may not crisp as evenly.
- Fresh rosemary gives the best flavor and aroma. Finely chop the leaves so they coat the potatoes evenly. Dried rosemary can be used in a pinch, but use about half the amount and crush it slightly to release its flavor.
- Don't overcrowd the pan; give the potatoes space to roast evenly.
- Toss halfway through roasting to ensure golden, crispy edges on all sides.
Nutrition
Calories: 239kcal | Carbohydrates: 40g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 450mg | Potassium: 967mg | Fiber: 5g | Sugar: 2g | Vitamin A: 36IU | Vitamin C: 45mg | Calcium: 32mg | Iron: 2mg
To see the web version with photos, tips and FAQs, scan the QR code or visit:
