This Rosemary Roasted Potatoes recipe is one of the easiest and most versatile side dishes you can ever make using 7 simple ingredients! Rosemary-coated small potatoes oven-roasted until tender and creamy on the inside made even more flavorful mixed with caramelized garlic and shallots. They're so delicious that you'll want to make them again and again!
Mix all the ingredients in a bowl and make sure the potatoes are thoroughly coated.
Pour everything into a baking dish and bake until the potatoes are tender - about 50 minutes.
Notes
Use evenly-sized small potatoes as much as possible. If some are bigger than the others, cut them into halves. This ensures that they all roast evenly.
An excellent tip to swiftly remove the rosemary leaves from the stalk is to insert the sprig’s top into a grater’s hole and pulling it through. All of the leaves and the stem will neatly separate.
No need to peel the potatoes as they are thin and edible. This also ensures that you get to keep all the nutrients from these cute spuds.
Use oil generously! Make sure that the potatoes are well coated with oil to help them roast beautifully without drying out.
Use a baking dish with low sides. Or better yet, just use a metal baking sheet. High-sides can trap steam which will cause the potatoes to moisten and become soggy instead of crisp.