Description
Crispy on the outside and tender on the inside, these oven roasted baby potatoes are the perfect weeknight side dish with a touch of rosemary.
Ingredients
Scale
- 1.5 lbs Golden or Red Baby Potatoes
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Sea Salt
- 1/2 tsp Freshly Cracked Black Pepper
- 1 tsp Garlic Powder
- 2 sprigs Fresh Rosemary, roughly chopped
Instructions
- Preheat the oven to 200°C (400°F) and position a rack in the middle.
- Rinse the baby potatoes and pat them completely dry with a tea towel.
- Cut each potato in half lengthwise.
- Place the potatoes in a bowl, pour over the olive oil, and toss gently.
- Add sea salt, black pepper, and garlic powder, then toss again.
- Place the potatoes cut side down on a baking sheet.
- Roast for 20 minutes until the edges look dark and crisp.
- Remove the tray and scatter chopped rosemary over the potatoes.
- Use a spatula to flip the potatoes and roast for another 10 minutes.
- Let them sit on the tray for 3 minutes before serving.
Notes
For an extra crispy finish, you may place them under a hot broiler for 1 to 2 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg