Golden Crisp Rosemary Party Potatoes
Perfectly seasoned and irresistibly crispy, these Golden Crisp Rosemary Party Potatoes are the ultimate side dish to elevate any gathering. Made with tender baby potatoes roasted to a golden perfection, this recipe combines the bold aroma of fresh rosemary, the richness of garlic-infused olive oil, and a finishing drizzle of buttery herbal goodness. The secret to their addictive crunch lies in roasting them cut-side down to achieve maximum caramelization. Ready in under an hour and effortlessly easy to prepare, these party potatoes are a crowd-pleasing favorite that pairs beautifully with everything from roasted meats to grilled vegetables. Serve them fresh out of the oven for a warm, fragrant treat that’s guaranteed to disappear fast! Keywords: crispy roasted potatoes, rosemary potatoes, garlic butter potatoes, party side dishes, easy potato recipe.
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary
- 3 large garlic cloves
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash and dry the baby potatoes, ensuring they are free of dirt. Slice them in half, or into quarters if they are large, to ensure even cooking.
In a large mixing bowl, combine the halved potatoes with olive oil, 1 tablespoon of finely chopped rosemary, minced garlic, kosher salt, and black pepper. Toss well to coat the potatoes evenly.
Spread the coated potatoes in a single layer on the prepared baking sheet, cut side down. This ensures maximum crispiness for the cut edges.
Bake in the preheated oven for 35-40 minutes, or until the potatoes are golden brown and crispy on the edges. Flip them halfway through for even crisping.
While the potatoes are baking, melt the unsalted butter in a small saucepan over low heat. Stir in the remaining tablespoon of chopped rosemary and let it infuse for 2-3 minutes. Remove from heat.
Once the potatoes are done baking, transfer them to a serving bowl or platter. Drizzle the rosemary-infused butter over the top, tossing gently to coat.
Serve immediately while hot and crispy. Garnish with an extra pinch of chopped rosemary if desired.
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 166.7 g | 61% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 6.1 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3902 mg | 83% | |
*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.
