Rosemary Roasted Baby Potatoes
A flavorful and simple side dish combining baby potatoes and fresh rosemary, perfect for any meal.
Ingrédients
Main Ingredients
- 2 pounds baby potatoes Choose uniform-sized potatoes for even cooking.
- 3 tablespoons olive oil Good quality oil enhances flavor and ensures crispy exteriors.
- 2 tablespoons fresh rosemary, chopped Fresh herb brings depth and fragrance.
- 1 teaspoon garlic powder Adds an extra layer of savory goodness.
- Salt and pepper to taste Essential for bringing out the flavors.
Instructions
Preparation
- Begin by preheating your oven to 400°F (200°C).
- Wash and halve the baby potatoes to ensure they are clean.
Cooking
- In a large bowl, toss the halved baby potatoes with olive oil, chopped rosemary, garlic powder, salt, and pepper until well-coated.
- Spread the potatoes evenly on a baking sheet in a single layer.
- Roast the potatoes in the preheated oven for about 25-30 minutes, stirring halfway through for even browning.
- Check for doneness; the potatoes should be fork-tender and golden brown.
- Remove from the oven and let cool briefly before serving.
- Optional: Garnish with additional fresh rosemary or a sprinkle of sea salt before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results. Customize by adding herbs like thyme or a sprinkle of Parmesan.