Simple Recipes for Every Day
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
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
Preheat the oven to 475°F with a rack in the center position.
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.
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.
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.
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.