Roasted Rosemary Potatoes
These Roasted Rosemary Potatoes are crispy, flavorful, and incredibly easy to make! Perfectly seasoned with fresh rosemary and olive oil for a delicious side dish.
Equipment
- Large Mixing Bowl
- Baking Sheet
- Sharp Knife
- Cutting Board
- Oven mitts
Ingredients
- 2 lbs gold or red potatoes
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary chopped
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C). A hot oven is crucial for achieving that crispy exterior.
- Wash the potatoes thoroughly to remove any dirt. If using red potatoes, no need to peel; for gold potatoes, peel if desired. Cut into 1 to 2 inch chunks for even roasting.
- In a large mixing bowl, combine the cut potatoes, olive oil, chopped rosemary, salt, and black pepper. Toss until potatoes are well coated.
- Spread the seasoned potatoes in a single layer on a baking sheet. Avoid overcrowding to ensure crispiness.
- Roast in the preheated oven for 25-30 minutes. Halfway through, toss the potatoes to brown evenly. They should be golden brown and crispy when done.
- Remove from oven and let cool for a few minutes. Serve warm as a delicious side dish and enjoy!
Notes
- Use fresh rosemary for the best vibrant flavor, or try thyme or oregano for a different herbal twist.
- To add heat, sprinkle a pinch of red pepper flakes when seasoning the potatoes.
- These potatoes make great meal prep; roast a large batch and store for up to 4 days in the fridge.
- Reheat in the oven to maintain crispiness; avoid microwaving as it can make them soggy.
- Try different potato varieties like Yukon Gold or fingerling for unique textures and flavors.