Both of my kids LOVE this recipe for Rosemary Roasted Potatoes. I love how simple they are to prepare. So crispy, and so delicious!
These roasted potatoes also make the perfect side dish to chicken, steak, roast, pork chops. You name it!
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A simple vegetable recipe that is nutritious, delicious, and that my kids love! Just what this mom loves to have on her ‘go-to’ recipe list.
Beside Rosemary Roasted Potatoes, we also love Brussel sprouts, cauliflower, and broccoli prepared in a similar fashion.
Rosemary Roasted Potatoes
1 – 2 lbs. Potatoes
1 – 2 tablespoons Olive Oil
Salt and Pepper to taste
1 tablespoon Fresh Rosemary or about 1 ½ teaspoons dried
Preheat the oven to 400 degrees.
Rinse off potatoes and peel if desired. For Fingerling potatoes you usually need to just cut them in half. If they are a little larger you may want to quarter them. I also like using Yukon Gold and Red potatoes when making this. Just cut them into bite-size pieces.
Pile the cut-up potatoes onto a rimmed baking sheet. Drizzle with 1 – 2 tablespoons of Olive Oil. Sprinkle with a little salt, and pepper to taste. Slightly chop about 1 tablespoon of fresh rosemary (or you can use dried, about 1 – 1 ½ teaspoons) and sprinkle over the top.
Using your hands, lightly toss everything together, then spread out the potatoes in a single layer, trying not to crowd the potatoes.
Bake in a 400-degree oven for about 30 – 40 minutes. Use a spatula to scrape up the potatoes and stir around halfway through cooking time. You want the potatoes fork tender and nice and golden brown.
Rosemary Roasted Potatoes
Ingredients
- 1 – 2 pounds of Potatoes
- 1 – 2 tablespoons of Olive Oil
- Salt and Pepper to Taste
- 1 tablespoon of Fresh Rosemary or about 1 ½ teaspoons dried.
Instructions
- Pre-heat the oven to 400 degrees.
- Rinse off potatoes and peel if desired.
- For Fingerling potatoes you usually need to just cut them in half. If they are a little larger you may want to quarter them. I also like using Yukon Gold and Red potatoes when making this. Just cut them bite size cubes.
- Pile the cut up potatoes onto a rimmed baking sheet. Drizzle with 1 – 2 tablespoons of Olive Oil. Sprinkle with a little salt, and pepper to taste. Slightly chop about 1 tablespoon of fresh rosemary (or you can use dried, about 1 – 1 ½ teaspoons) and sprinkle over the top.
- Using hands, lightly toss everything together, then spread out the potatoes in a single layer, trying to give a little room in between. Don’t crowd them.
- Bake in a 400 degree oven for about 30 – 40 minutes. Use a spatula to scrape up the potatoes and stir around halfway through cooking time. You want the potatoes fork tender and nice and golden brown.
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