Garlic Rosemary and Olive Oil Roasted Potatoes
Elevate your side dish game with these irresistibly crispy Garlic Rosemary and Olive Oil Roasted Potatoes! Perfectly golden on the outside and tender on the inside, these potatoes are coated in a flavorful blend of fresh rosemary, minced garlic, and extra virgin olive oil, with a subtle kick of optional paprika. Ready in under an hour, this easy roasted potato recipe combines minimal prep time with maximum flavor. Whether paired with roasted meats, grilled fish, or a hearty vegetarian dish, these herb-infused potatoes are a crowd-pleasing classic that’s perfect for weeknight dinners or holiday gatherings alike. Try this must-make side dish for a simple yet sophisticated addition to any meal!
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Recipe Information
Ingredients
- 2 pounds Baby potatoes (or Yukon Gold potatoes)
- 4 large Garlic cloves
- 2 tablespoons Fresh rosemary
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika (optional)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Rinse the baby potatoes thoroughly under cool water to remove any dirt. If using larger Yukon Gold potatoes, cut them into 1- to 1.5-inch cubes for even cooking.
Gently pat the potatoes dry with a clean kitchen towel to ensure they roast properly without steaming.
Mince the garlic cloves finely or crush them using a garlic press. Chop the fresh rosemary leaves into small bits.
In a large mixing bowl, combine the potatoes, garlic, rosemary, olive oil, salt, black pepper, and paprika (if using). Toss everything together until the potatoes are well-coated.
Spread the seasoned potatoes evenly in a single layer on the prepared baking sheet, making sure they are not overlapping. This helps them crisp up nicely.
Place the baking sheet in the preheated oven and roast the potatoes for 20 minutes. Remove the sheet, flip the potatoes using a spatula, and return them to the oven.
Continue roasting for another 20 minutes, or until the potatoes are golden brown and crispy on the outside while tender on the inside.
Remove the roasted potatoes from the oven and transfer them to a serving dish. Optionally garnish with additional fresh rosemary.
Serve immediately as a side dish to complement meats, fish, or a hearty vegetarian meal.
Nutrition Facts
Calories |
1104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 169.5 g | 62% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 7.6 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4001 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
