Rosemary Roasted Baby Potatoes
Crispy, tender baby potatoes infused with aromatic rosemary, offering exceptional flavor and a simple preparation process. Perfect for any occasion.
Ingrédients
Main Ingredients
- 2 pounds baby potatoes Washed and halved
- 3 tablespoons olive oil Can substitute with avocado oil or vegetable broth
- 2 tablespoons fresh rosemary Chopped, can substitute with dried rosemary (use less)
- 1 teaspoon garlic powder Omit for a garlic-free version
- to taste Salt and pepper Season generously
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the baby potatoes thoroughly under cold water and remove any dirt or blemishes.
- Slice each potato in half to promote even cooking and enhance flavor infusion.
Mixing
- In a large bowl, combine the halved potatoes, olive oil, chopped rosemary, garlic powder, salt, and pepper. Toss gently to coat.
Roasting
- Arrange the coated potatoes in a single layer on a baking sheet, ensuring they are spaced out.
- Roast in the preheated oven for 25-30 minutes, or until golden brown and fork-tender.
- Check doneness after 25 minutes by inserting a fork into a potato; they are ready when the fork glides through easily.
Serving
- Once done, remove the potatoes from the oven and serve warm, optionally garnished with fresh rosemary.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer for best results. Avoid overcrowding the pan while roasting for optimal crispiness. Experiment with adding cheese or different herbs for variation.