Description
A simple and delicious recipe for roasted small potatoes, seasoned with garlic and fresh rosemary, perfect as a flavorful side dish that is crispy on the outside and tender inside.
Ingredients
Scale
Ingredients
- 1 lb small waxy potatoes (like red or yellow)
- 2 tbsp extra virgin olive oil
- 2 sprigs fresh rosemary, chopped
- 4 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes.
- Prepare the potatoes: Wash the small potatoes thoroughly under cold water to remove any dirt, then pat them dry using a clean towel to ensure they roast properly.
- Season the potatoes: In a mixing bowl, combine the potatoes with extra virgin olive oil, minced garlic, chopped rosemary, salt, and pepper. Toss everything together until the potatoes are evenly coated with the seasoning.
- Arrange for roasting: Spread the seasoned potatoes out in a single layer on a baking sheet to ensure even cooking and browning.
- Roast the potatoes: Roast the potatoes in the preheated oven for 30-35 minutes, turning them halfway through the cooking time to ensure they become golden brown and fork-tender on all sides.
- Cool and serve: Once roasted, allow the potatoes to cool slightly before serving warm as a perfect side dish.
Notes
- Use waxy potatoes like red or yellow for best texture; they hold their shape well when roasted.
- Tossing the potatoes halfway through cooking ensures even browning and crispiness.
- Fresh rosemary adds aromatic flavor but can be substituted with dried if necessary—use about 1 teaspoon dried rosemary.
- Adjust garlic and seasoning to taste for a more or less intense flavor.
- Serve with a sprinkle of fresh herbs or grated Parmesan for an extra touch.
