Tattooed Potatoes with Rosemary
Elevate your side dish game with these Tattooed Potatoes with Rosemary—a stunning combination of rustic charm and bold flavor. This unique recipe involves "tattooing" baby potatoes by pressing fragrant rosemary leaves and slivers of garlic onto their cut surfaces before roasting them to golden perfection. Lightly seasoned with a touch of paprika for color and crispy edges that beg to be savored, these potatoes are as visually striking as they are delicious. With just 15 minutes of prep and a few simple pantry staples like olive oil, salt, and black pepper, this versatile dish works beautifully alongside roasted meats, grilled vegetables, or even as a star feature of your holiday spread. Easy to prepare and irresistibly aromatic, these rosemary-infused potatoes are sure to be a conversation starter at any table!
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Recipe Information
Ingredients
- 1 lb Baby potatoes
- 5 Fresh rosemary sprigs
- 3 Garlic cloves
- 3 tbsp Extra virgin olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 0.5 tsp Paprika (optional for color)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
Wash the baby potatoes thoroughly and pat them dry with a kitchen towel.
Slice the potatoes in half lengthwise to reveal a flat surface for 'tattooing.'
Strip the leaves from the rosemary sprigs, keeping them whole, and set a small handful of the sprigs aside for garnishing later.
Peel 3 garlic cloves and slice them into thin slivers.
Rub the flat cut surface of each potato half lightly with olive oil. Then 'tattoo' each one by pressing a rosemary leaf or a garlic slice onto the cut surface. Set aside the prepared potatoes face-up.
Place the 'tattooed' potatoes on the parchment-lined baking sheet, cut-side up, ensuring the rosemary and garlic adhere to the surfaces.
Drizzle the potatoes evenly with the remaining olive oil, then sprinkle them with salt, black pepper, and paprika (if using).
Roast in the preheated oven for 35-40 minutes, or until the potatoes are golden brown, crispy on the edges, and fork-tender in the center.
Remove the potatoes from the oven and allow them to cool slightly. Garnish with the reserved fresh rosemary sprigs for an aromatic and beautiful presentation.
Serve warm as a side dish to complement roasted meats, grilled vegetables, or as part of a festive spread.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 3.2 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1996 mg | 42% | |
*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.
