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.
Ingredients
- 2 lbs baby Yukon Gold or red potatoes, halved
- 3 tbsp extra-virgin olive oil
- 2 sprigs fresh rosemary, leaves stripped
- 4 cloves garlic cloves, smashed
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1 lemon, zested
Instructions
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1
Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
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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 cloves smashed garlic cloves, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until evenly coated.
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3
Spread the potatoes in a single layer, cut side down, on the prepared baking sheet. Do not crowd them.
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4
Roast for 25 minutes, then flip and roast another 10 minutes until golden and crispy on the edges.
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5
Transfer to a serving platter, discard the smashed garlic cloves if desired, and finish with 1 zested zest. Serve immediately.