Garlic and Rosemary Roasted Potatoes
Indulge in the delightful flavors of Garlic and Rosemary Roasted Potatoes, a simple yet stunning side dish that elevates any meal. With a crispy exterior and a fluffy interior, these potatoes are infused with aromatic garlic and earthy rosemary, making them irresistible. Perfect for family gatherings, dinner parties, or as a comforting weeknight side, this recipe is sure to impress everyone at your table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1.5 pounds baby potatoes (around 700g)
- 4 cloves fresh garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Rinse the baby potatoes under cold water and pat dry. Cut them in half.
- In a large bowl, combine potato halves with minced garlic, chopped rosemary, olive oil, salt, and pepper.
- Spread the seasoned potatoes on the prepared baking sheet in a single layer.
- Roast for 25-30 minutes until golden brown and fork-tender; toss halfway through cooking for even browning.
- Serve hot as a delicious side dish.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added flavor variations, try substituting rosemary with thyme or oregano. Enhance taste by adding grated Parmesan cheese or red pepper flakes before roasting. Store leftovers in an airtight container in the fridge for up to three days and reheat in a preheated oven at 400°F (200°C) for optimal crispiness.