Description
Crispy rosemary roasted potatoes with golden edges, fluffy centers, and rich herb flavor—an easy, crowd-pleasing side dish perfect for any meal.
Ingredients
- 1 1/2 lbs fingerling or new potatoes, cut into bite-size pieces
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon garlic powder (optional)
- 3–4 fresh rosemary sprigs
Instructions
- Preheat the oven to 375°F (190°C).
- Wash and cut potatoes into even, bite-sized pieces. Pat them dry with a clean towel.
- Place potatoes in a casserole dish, cast-iron skillet, or foil-lined baking sheet.
- Drizzle with olive oil and toss until fully coated.
- Season with salt, black pepper, and garlic powder (if using). Toss again.
- Add rosemary sprigs on top of the potatoes.
- Roast uncovered for 45 minutes, shaking or turning the potatoes halfway through.
- Remove from oven when golden and fork-tender. Discard rosemary before serving.
Notes
- Use different herbs like thyme or oregano for variety.
- For added crispness, ensure potatoes are well-dried before roasting.
- Sprinkle Parmesan cheese during the final minutes for a cheesy finish.
- Air fryer method: Cook at 400°F for 15–20 minutes, shaking halfway.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 190
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
