Rosemary Roasted Potatoes
Crispy on the outside, fluffy on the inside, these Rosemary Roasted Potatoes are a comforting and versatile side dish that pairs beautifully with various meals.
Ingredients
Main Ingredients
- 8 medium-sized red potatoes Their creamy texture holds up beautifully when roasted.
- 2 tablespoons olive oil Adds richness and helps achieve that beautiful crisp.
- 1 teaspoon kosher salt Balances flavors; adjust to your taste.
- 1/2 teaspoon freshly ground black pepper For a hint of warmth; adjust as desired.
- 2 large sprigs rosemary Freshly minced brings fantastic flavor.
- 1 tablespoon finely chopped chives or green onions OPTIONAL; adds a burst of freshness on top.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash the potatoes under cold water, scrubbing off any dirt.
- Cut them into bite-sized pieces, about 1-inch chunks for even cooking.
- Prepare a large bowl and toss the potato pieces with olive oil, salt, and pepper until coated.
- Finely chop the rosemary and add it to the bowl, mixing well.
Cooking
- Spread the potato mixture evenly on a large baking sheet.
- Make sure there’s space between the pieces; this helps them get crispy.
- Roast in the preheated oven for 30-35 minutes, stirring halfway through.
- Check for doneness; they should be golden brown and fork-tender.
- If desired, sprinkle with chives before serving for a pop of color.
Serving
- Take the potatoes out of the oven and let them cool for a few minutes.
- Serve warm alongside your favorite protein or as part of a veggie platter.
- Pair with a tangy dipping sauce or a sprinkle of parmesan for added flavor.
- Enjoy the smiling faces as everyone digs in!
Notes
For best results, use fresh rosemary. To enhance crispiness, soak the potatoes in water for 30 minutes before roasting and dry thoroughly. Leftover potatoes can be stored in an airtight container in the fridge for quick reheating.