Description
These roasted rosemary and garlic potatoes come out fork-tender, crispy on the outside, and packed with delicious flavors. Made all in one sheet pan, they’re an easy side dish that pairs well with any main course.
Ingredients
- 1.5 lbs petite potatoes (baby Yukon Gold or red potatoes work great)
- 2 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp dried rosemary
- 1.5 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Optional: Fresh chopped parsley for garnish
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
- Prep the potatoes by washing them (if needed) and cutting them in half. If any are larger, cut them into quarters.
- Season in a large bowl or zip-top bag by tossing the potatoes with olive oil, garlic powder, rosemary, salt, and pepper until well coated.
- Spread the potatoes in a single layer on the prepared baking sheet. Bake for 25-30 minutes, stirring halfway through, until golden brown and fork-tender.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American