Roasted Rosemary Potatoes
Roasted Rosemary Potatoes are baked to golden brown crispy potato perfection on one sheet pan in the oven! Fragrant rosemary is the star of this perfect side dish along with dried seasonings, olive oil, and baby potatoes.
Servings 6
Ingredients
- 1.5 pounds baby potatoes (washed & halved)
- 2 tablespoons olive oil
- 1 tablespoon finely minced fresh rosemary
- 2 teaspoons garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon finely chopped flat-leaf parsley (optional garnish)
Instructions
- Preheat the oven to 425℉. Prepare a baking sheet/sheet pan (12"x17") by lining with parchment paper. Set aside.
- In a large bowl, stir together the baby potatoes and olive oil until the potatoes are well coated. Add the fresh rosemary, garlic powder, kosher salt, and ground black pepper and stir to coat all the potatoes in the seasonings.1.5 pounds baby potatoes, 2 tablespoons olive oil, 1 tablespoon finely minced fresh rosemary, 2 teaspoons garlic powder, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Arrange the seasoned potato chunks in a single layer on the prepared baking sheet. Making sure to not overcrowd the potatoes or have them overlapping.
- Roast the potatoes for 30-40 minutes or until golden brown and fork tender. Flip the potatoes once or twice during the bake time to ensure even browning on all sides.
- Once the potatoes are done, remove them from the oven and garnish them with the chopped parsley. Serve and enjoy!1 tablespoon finely chopped flat-leaf parsley