Roasted Potatoes with Rosemary (Print Version)

Golden roasted potatoes scented with fresh rosemary and olive oil, ideal as a savory side dish.

# What You'll Need:

01 - 1.5 lbs small potatoes (Yukon Gold or red), scrubbed and cut into bite-sized pieces

02 - 3 tbsp olive oil

03 - 2 tbsp fresh rosemary, finely chopped or 2 tsp dried rosemary

04 - 1 tsp kosher salt

05 - 1/2 tsp freshly ground black pepper

06 - 2 garlic cloves, minced (optional)

01 - Preheat the oven to 425°F and prepare a large baking sheet by lining it with parchment paper or lightly greasing with olive oil.

02 - In a large bowl, combine potato pieces with olive oil, rosemary, salt, pepper, and garlic if using, tossing until evenly coated.

03 - Spread the potatoes in a single layer on the prepared sheet with the cut side facing down to enhance crispiness.

04 - Roast potatoes for 30 to 35 minutes, turning once midway through, until golden brown and crisp along the edges.

05 - Remove from oven, taste and adjust seasoning as needed. Serve hot, optionally garnished with extra rosemary.

01 -

Golden, crispy edges with fluffy centers that make you forget fries exist.
Fifteen minutes of actual work, then the oven does the rest while you sip wine.
Rosemary transforms humble potatoes into something that feels fancy without any fuss.

02 -

Cutting the potatoes into uniform pieces ensures they all finish cooking at the same time—no raw centers or burnt edges.
Don't skip the flip halfway through, or you'll have one crispy side and one disappointingly soft side.
If your oven runs cool, add five more minutes and check for that deep golden color before pulling them out.

03 -

Use a baking sheet with a rim so the oil doesn't spill and smoke up your kitchen—learned that one the hard way.
If you want restaurant-level crispiness, let the potatoes sit uncovered in the fridge for an hour before roasting to dry out the surface.
Double the batch and freeze half before roasting—then you can have these ready in minutes on a lazy night.