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Roasted Rosemary Potatoes

Crispy-edged baby potatoes tossed in olive oil, fresh rosemary, and garlic then roasted until golden. A simple, crowd-pleasing Italian side that pairs with nearly any main.

45 minEasyServes 4240 cal/serving

ItalianSideOvenVeganMediterraneanLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 lbs baby Yukon Gold or red potatoes, halved
  • 3 tbsp extra-virgin olive oil
  • 2 sprigs fresh rosemary, leaves stripped
  • 4 garlic cloves, smashed
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1 lemon, zested

Instructions

  1. 1

    Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.

  2. 2

    In a large bowl, toss 2 lbs halved baby Yukon Gold or red potatoes with 3 tbsp extra-virgin olive oil, 2 sprigs leaves stripped fresh rosemary, 4 smashed garlic cloves, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until evenly coated.

  3. 3

    Spread the potatoes in a single layer, cut side down, on the prepared baking sheet. Do not crowd them.

  4. 4

    Roast for 25 minutes, then flip and roast another 10 minutes until golden and crispy on the edges.

  5. 5

    Transfer to a serving platter, discard the smashed garlic cloves if desired, and finish with 1 zested zest. Serve immediately.

Questions

How long does Roasted Rosemary Potatoes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Roasted Rosemary Potatoes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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