Rosemary Roasted Potatoes
This Rosemary Roasted Potatoes recipe is one of the easiest and most versatile side dishes using 7 simple ingredients! Rosemary-coated small potatoes, oven-roasted until tender and creamy on the inside, are made even more flavorful mixed with caramelized garlic and shallots. They're so delicious that you'll want to make them again and again!
Servings: 4 servings
Calories: 191kcal
Ingredients
- 1 pound small potatoes
- 3 Tablespoons (45 ml) extra virgin olive oil
- 5 cloves garlic minced
- 1 shallot thinly sliced
- 1 Tablespoon (15 ml) minced fresh rosemary about 3 sprigs
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Using a fork, poke holes throughout the potatoes.
- 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 in half so they all roast evenly.
- To remove rosemary leaves quickly, push the top of the sprig into one of the holes of a grater and pull it through. The leaves and the stem will neatly separate.
- No need to peel the potatoes, since the skins are thin and edible.
- Make sure 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, a metal baking sheet. High sides can trap steam, which makes the potatoes soggy instead of crisp.
- Thank you to Jake for developing this recipe.
Nutrition
Serving: 1serving | Calories: 191kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 9mg | Potassium: 517mg | Fiber: 3g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 24mg | Calcium: 24mg | Iron: 1mg
