Roasted Red Potatoes with Rosemary

Roasted red potatoes make a wonderful side dish and add a nice touch to any meal. I love rosemary, but you could easily swap it for parsley or your own favorite herb. The potatoes take only minutes to prepare, then pop them in the oven to roasts while you get the rest of the meal together. These are so easy, they’ve become one of our favorite weeknight staples!

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Roasted Red Potatoes with Rosemary

This simple dish brings out the wonderful flavor of the roasted potatoes. A little olive oil, fresh rosemary and some minced garlic are all that are needed to turn potatoes into a perfect side dish. Definitely a favorite! These potatoes are special enough for company, yet simple enough for everyday.

Servings

Ingredients

• 3 lbs small red potatoes
• 1/4 cup olive oil
• 1-1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 Tbsp minced garlic (about 6 cloves)
• 4 Tbsp minced fresh rosemary leaves

Servings Ingredients 3 lbs small red potatoes 1/4 cup olive oil 1-1/2 tsp kosher salt 1 tsp freshly ground black pepper 2 Tbsp minced garlic (about 6 cloves) 4 Tbsp minced fresh rosemary leaves

Instructions

Preheat the oven to 400 degrees F.

1. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, minced garlic, and fresh rosemary leaves; toss until the potatoes are well coated.
2. Place the potatoes on a baking sheet in a single layer; roast in the preheated oven for at least 1 hour, or until the edges of the potatoes are browned and crisp. Every 20 minutes, flip the potatoes with a spatula in order to ensure even browning.
3. Remove the roasted potatoes from the oven; season to taste.

Recipe Notes

Substitute small white skinned potatoes or use a combination of white and red potatoes.