Description
These Crispy Rosemary Potatoes are a delicious side dish featuring baby potatoes roasted to golden perfection with fragrant rosemary and garlic. A sprinkle of Parmesan adds a savory finish.
Ingredients
Scale
Baby Potatoes:
- 2 pounds baby potatoes (halved)
Seasoning:
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary (finely chopped)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: 1 tablespoon grated Parmesan cheese for garnish
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Toss potatoes: In a large mixing bowl, toss the halved baby potatoes with olive oil, rosemary, garlic powder, salt, and pepper until evenly coated.
- Roast: Spread the potatoes cut side down on a baking sheet lined with parchment paper or lightly greased. Roast for 25–30 minutes or until golden brown and crispy.
- Broil: For extra crispiness, broil for the last 2–3 minutes, watching closely.
- Finish: Remove from oven and sprinkle with Parmesan cheese if desired. Serve hot.
Notes
- Yukon Gold or red potatoes work well.
- You can use dried rosemary but reduce the amount to 1 teaspoon.
- Pair with roasted meats or eggs for a delicious brunch option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
