Description
Golden, crispy rosemary roasted potatoes with garlic and olive oil. This is an easy side dish, perfect for spring dinners and full of flavor.
Ingredients
- 2 pounds baby Yukon Gold or red potatoes, halved
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon dried thyme
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Wash and halve the potatoes. Pat them dry thoroughly with a kitchen towel.
- In a large bowl, toss potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on the baking sheet, cut side down.
- Roast for 35–40 minutes, flipping halfway through, until golden brown and crispy.
- Remove from the oven and toss with fresh parsley if desired. Serve warm.
Notes
- For an extra layer of flavor, finish with a light drizzle of lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American