Potatoes with Rosemary
Elevate your side-dish game with these irresistibly crispy yet tender Potatoes with Rosemary, a classic recipe that combines simple ingredients with bold flavors. Perfectly roasted Yukon Gold or Russet potatoes serve as the base, coated in a fragrant blend of fresh rosemary, minced garlic, and a hint of paprika for added depth. Tossed in olive oil and roasted to golden perfection, these potatoes boast a crispy exterior and a fluffy interior, making them the ideal complement to any main course or a satisfying snack on their own. Ready in just 45 minutes, this easy-to-make dish is as versatile as it is delicious—perfect for weeknight dinners, Sunday brunch, or holiday feasts. Garnish with a sprig of rosemary for a touch of elegance and enjoy the irresistible aroma and flavor of roasted herbs and garlic in every bite. Keywords: roasted potatoes with rosemary, crispy potatoes recipe, garlic rosemary potatoes, easy oven-roasted potato side dish.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold or Russet potatoes
- 2 tablespoons Fresh rosemary
- 4 pieces Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika (optional)
Instructions
Preheat your oven to 425°F (220°C).
Wash and scrub the potatoes thoroughly, then pat them dry with a towel.
Cut the potatoes into evenly sized chunks, about 1 inch each.
Place the potato chunks in a large mixing bowl. Drizzle olive oil over the potatoes and toss to coat evenly.
Mince the rosemary and garlic. Add them to the bowl with the potatoes along with the salt, black pepper, and paprika if using.
Mix well to ensure all the potatoes are evenly coated with the oil and seasonings.
Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper or lightly greased.
Place the baking sheet in the oven and roast for 30-35 minutes, turning the potatoes halfway through to ensure even browning.
Remove the potatoes from the oven when they are golden brown and crispy on the outside but tender on the inside. Test for doneness by inserting a fork or knife into a potato—it should glide in easily.
Serve the potatoes hot, garnished with a sprig of fresh rosemary if desired.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 6.3 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3899 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.
