These Garlic Rosemary Roasted Potatoes are baked to perfection- crispy on the outside and creamy on the inside. They make a great side dish to just about any meal and are super easy to make.
What You'll Need
Potatoes: You'll need 1.5 pounds of baby red and/or yellow potatoes, washed and patted dry. You could also use Yukon Gold potatoes for this recipe, but baby potatoes will be the most crispy on the outside and creamy on the inside.
Garlic: With a side dish called Garlic Rosemary Roasted Potatoes- you definitely need some garlic! You'll need 3 cloves of minced garlic for all that flavor.
Rosemary: Use fresh rosemary - you need one or two sprigs, chopped. I like fresh rosemary because it has that bright evergreen, citrusy flavor. I haven't tried this recipe with dried rosemary, but if you do- be sure to use less as dried rosemary has a much stronger flavor.
Olive Oil: This will be drizzled over the potatoes before baking so they don't dry out, and to help them crisp up.
Sea Salt: Season with sea salt to taste.
Variations and Serving Suggestions
- Serve with a light squeeze of lemon juice- lemon and rosemary go really well together. The lemon juice will brighten up these potatoes, especially if you are serving with chicken or fish.
- Top with some freshly grated parmesan cheese after baking. Who are we kidding? Cheese always makes everything taste better.
- Serve with a dollop of sour cream.
Note: These Garlic Rosemary Roasted Potatoes are definitely best served right away, however they do reheat well, so if you have leftovers just pop them in the refrigerator for tomorrow. To reheat them, preheat the oven or toaster oven to 400°. Lightly spray a baking sheet with oil. Place already cooked potatoes on the sheet. Bake for about 8-10 minutes or until warm and crispy on the outside.
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Garlic Rosemary Roasted Potatoes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
These Garlic Rosemary Roasted Potatoes are baked to perfection- crispy on the outside and creamy on the inside. They make a great side dish to just about any meal and are super easy to make.
Ingredients
- 1.5 pounds mix of baby red and yellow potatoes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- sea salt, to taste
Instructions
- Preheat oven to 425°. Spray a large baking sheet with oil.
- Half or quarter the potatoes, depending on size. You need them to be about 1 inch.
- Spread the potatoes in a single layer on the prepared baking sheet. Drizzle with the olive oil and add garlic, rosemary, and salt. Gently toss to combine.
- Bake for 35-45 minutes, flipping halfway, until golden and slightly crispy.
- Serve warm.
Notes
Cut the potatoes so they're all about the same size. This way they will all bake evenly.
Make sure the potatoes are in a single layer on the baking sheet and not overlapping, so they get nice and crispy.
Variations- serve with a squeeze of lemon and/or top with some freshly grated parmesan cheese after baking. You can also serve with a dollop of sour cream.
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