Description
Simple recipe for crispy, flavorful potatoes roasted with fresh rosemary and garlic.
Ingredients
Scale
- 2 lbs potatoes (Yukon Gold or Russet), cut into 1-inch pieces
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cut potatoes with olive oil, minced garlic, chopped rosemary, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on a large baking sheet. Do not overcrowd the pan.
- Roast for 30 to 40 minutes, flipping the potatoes halfway through, until they are golden brown and tender inside.
- Serve immediately.
Notes
- For extra crispiness, soak the cut potatoes in cold water for 30 minutes before drying them thoroughly.
- You can substitute dried rosemary for fresh, using 1 teaspoon instead of 1 tablespoon.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1
- Sodium: 460
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 4
- Cholesterol: 0
Keywords: rosemary, roasted potatoes, side dish, garlic, crispy potatoes