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Simple Recipes for Every Day

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  50 min

Ingredients

  • 1 ½ pounds baby red potatoes, halved
  • 3 teaspoons kosher salt
  • 2 tablespoons extra-virgin olive oil, see note
  • 2 teaspoons garlic powder
  • 2 tablespoons minced fresh rosemary leaves

Method

  1. Preheat the oven to 475°F with a rack in the center position.

  2. Fill a large pot with water and add 1 1/2 teaspoons of the salt. Bring to a boil over high heat. Add the potatoes and cook until just tender, about 10 minutes. Drain the potatoes in a colander and let sit for 5 minutes, until slightly drier.

  3. In a large bowl, combine the boiled potatoes, olive oil, garlic powder, and rosemary, and the remaining 1 ½ teaspoons salt. Toss to coat well.

  4. On a rimmed baking sheet, spread the potatoes in a single layer. Cook for 15 minutes. Using a thin metal spatula, flip over the potatoes and cook until crispy, 15 to 20 minutes more.

  5. Transfer to a plate and serve immediately.


*Note: If you keep reserved bacon fat on hand, now is a great time to use it as it adds great flavor to the potatoes.