Herb-Infused Rosemary Roasted Potatoes
Baby potatoes tossed with olive oil, garlic, and plenty of fresh rosemary, then roasted until crispy and golden — a fragrant, foolproof side dish that goes with nearly everything.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
- 2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 4 cloves garlic, minced
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Preheat the Oven: Preheat your oven to 425°F (220°C).
Prepare the Potatoes: In a large bowl, combine the halved potatoes, olive oil, rosemary, minced garlic, salt, pepper, and paprika. Toss until the potatoes are evenly coated.
Arrange on Baking Sheet: Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper.
Roast: Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and tender, flipping halfway through to ensure even cooking.
Serve: Remove from the oven and let cool slightly before serving. Enjoy as a delightful side dish!