Description
These Rosemary Roasted Potatoes are golden on the outside, soft on the inside, and packed with savory, earthy flavor. A blend of fresh rosemary, garlic, and olive oil brings out the best in every crispy bite. Perfect as a side dish or even as a star on your dinner table.
Ingredients
1.5 pounds baby potatoes (halved or quartered if large)
3 tablespoons olive oil
1 tablespoon fresh rosemary, finely chopped
2 cloves garlic, minced
0.75 teaspoon kosher salt
0.5 teaspoon black pepper
0.5 teaspoon smoked paprika (optional)
fresh rosemary sprigs (for garnish, optional)
Instructions
1. Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
2. Wash and cut the baby potatoes into halves or quarters if large.
3. Soak potatoes in cold water for 15–20 minutes to remove excess starch.
4. Drain and pat them completely dry with a towel.
5. In a mixing bowl, toss potatoes with olive oil, rosemary, garlic, salt, pepper, and optional smoked paprika.
6. Spread the potatoes cut-side down in a single layer on the baking sheet without overcrowding.
7. Roast for 25–30 minutes, flipping once halfway, until golden brown and crispy.
8. Remove from the oven, garnish with rosemary sprigs, and serve hot.
Notes
These potatoes are best served immediately for maximum crispiness.
Don’t skip the drying step—excess moisture ruins the roast.
Leftovers reheat best in the oven or air fryer for restored crisp.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: rosemary potatoes, crispy roasted potatoes, easy potato side dish