Description
These Garlic Rosemary Roasted Potatoes are crispy on the outside, creamy on the inside, and baked to perfection. They make a great side dish to just about any meal and are super easy to make.
Ingredients
Scale
- 1 1/2 pounds baby red or yellow potatoes
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- sea salt, to taste
Instructions
- Preheat the oven to 425°F. 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 and enjoy!
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.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 183
- Sugar: 2.2 g
- Sodium: 176.5 mg
- Fat: 7.3 g
- Saturated Fat: 1.1 g
- Carbohydrates: 27.9 g
- Fiber: 3 g
- Protein: 3.4 g
- Cholesterol: 0 mg