These roasted rosemary potatoes are a delightful side dish that pairs perfectly with any meal. Crispy on the outside and tender on the inside, flavored with aromatic rosemary, they’re sure to become a family favorite.
Ingredients:
- 2 pounds of potatoes (Yukon Gold or Russet), washed and diced into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the diced potatoes with olive oil, chopped rosemary, minced garlic, salt, and pepper until evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside, and tender on the inside.
- Halfway through the roasting time, flip the potatoes with a spatula to ensure even cooking.
- Once done, remove from the oven and let them cool for a few minutes before serving.
- Garnish with additional fresh rosemary if desired, and enjoy your delicious roasted rosemary potatoes!
These potatoes are perfect for serving alongside grilled meats, roasted vegetables, or as a tasty addition to any meal. Enjoy!
