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Rosemary Roasted Potatoes
Fragrant, flavorful rosemary roasted potatoes are the perfect side dish for nearly any meal. They're great at breakfast too!
Prep Time
5
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
servings
Calories
122
kcal
Author
Rachel Gurk
Ingredients
1 ½
pounds
potatoes, scrubbed and cut in bite-sized pieces
(be sure to dry the potatoes as much as possible)
2
tablespoons
olive oil
1
tablespoon
minced fresh rosemary
(or
1
teaspoon dried rosemary leaves)
½
teaspoon
coarse kosher salt
(more to taste)
¼
teaspoon
coarse ground black pepper
(more to taste)
¼
teaspoon
garlic powder
(more to taste)
Instructions
Preheat oven to 400°F. On a large rimmed baking sheet, toss potatoes with olive oil, rosemary, salt, pepper, and garlic powder (see note).
Roast for 25 minutes, stir, and continue to cook for 20 more minutes or until potatoes are crispy on the outside and tender on the inside.
Serve immediately.
Video
Notes
For extra-crispy potatoes, read my post on
how to make crispy roasted potatoes
.
For even more crispiness, start all the potatoes cut-side down. It's a couple extra minutes of effort, but it pays off!
Potatoes can be roasted anywhere from 35
0°F to 450°F but adjust baking time accordingly. Roasting them at 400°F will yield the best results.
Nutrition
Calories:
122
kcal
|
Carbohydrates:
18
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
214
mg
|
Potassium:
521
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
18
IU
|
Vitamin C:
10
mg
|
Calcium:
13
mg
|
Iron:
1
mg