Savory Rosemary Garlic Roasted Potatoes

$To create the perfect Rosemary Garlic Roasted Potatoes, you will need the following ingredients: - 2 pounds baby potatoes, halved - 4 cloves garlic, finely minced - 3 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried rosemary) - 3 tablespoons extra virgin olive oil - 1 teaspoon sea salt - ½ teaspoon freshly ground black pepper - 1 tablespoon freshly squeezed lemon juice - Optional garnish: Fresh parsley, chopped These ingredients are simple but pack a big flavor punch. Baby potatoes are perfect for roasting. They stay tender inside and crisp outside. Garlic adds a rich, savory taste, while rosemary brings a fresh, earthy note. Olive oil helps everything roast evenly and adds a lovely richness. The lemon juice gives a bright touch that balances the dish. Feel free to play with the amounts of garlic and rosemary. If you love garlic, add more! If you prefer a milder flavor, use less. The optional parsley adds color and a fresh taste. You can skip it, but it makes your dish pop! This list gives you all you need for a tasty side dish. Grab your ingredients, and let’s get cooking! {{ingredient_image_2}} Start by preheating the oven to 425°F (220°C). This is the best temperature for roasting. Preheating ensures that the potatoes cook evenly. If the oven is not hot enough, the potatoes may become soggy. A hot oven helps to crisp the outside while keeping the inside soft. Grab a large mixing bowl and combine the halved baby potatoes, minced garlic, chopped rosemary, olive oil, sea salt, and black pepper. Use your hands or a spatula to toss the potatoes. Make sure each piece is coated well with the mixture. This step adds flavor to every bite. After mixing, drizzle the lemon juice over the potatoes and toss gently. This keeps the potatoes intact while adding brightness to the dish. Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned potatoes evenly on the sheet. Leave space between each potato. This helps them roast instead of steam. Place the baking sheet in the preheated oven. Roast the potatoes for 25-30 minutes. Halfway through cooking, turn the potatoes to ensure even browning. They should be golden brown and crispy on the outside. To check if they are done, pierce a potato with a fork. If it goes in easily, they are ready. Once cooked, remove them from the oven and let them cool for a few minutes. If you like, sprinkle chopped parsley on top before serving for extra color. To get that crispy texture, you must space the potatoes well. If they are too close, they will steam instead of roast. Spread them out in a single layer on the baking sheet. This allows hot air to flow around each piece. For extra crunch, turn the potatoes halfway through cooking. To boost the taste, try adding other seasonings. A pinch of paprika or a dash of chili powder can work wonders. If you don't have fresh herbs, dried ones can substitute well. Just remember, dried herbs are stronger, so use less. These roasted potatoes pair great with meats like chicken or beef. They also taste good next to fish. For dips, consider serving them with garlic aioli or a zesty ranch sauce. These add flavor and make the dish more fun to eat. Pro Tips Choose the Right Potatoes: For best results, use waxy baby potatoes like Yukon Gold or red potatoes, as they hold their shape well during roasting. Don't Skip the Lemon Juice: The acidity from the lemon juice brightens the flavors and balances the richness of the olive oil and potatoes. Experiment with Herbs: Feel free to mix in other herbs such as thyme or oregano for a different flavor profile that complements the rosemary. Check for Doneness: Potatoes are done when they are golden brown and crispy on the outside and can be easily pierced with a fork. {{image_4}} You can switch up the herbs in this dish. Try thyme, oregano, or parsley instead of rosemary. Mixing herbs can also add great depth of flavor. For instance, using both rosemary and thyme gives a lovely taste. Want to try something sweeter? Use sweet potatoes or other root veggies. Just remember that sweet potatoes cook faster than regular ones. Cut them smaller to match the cooking time of baby potatoes. You may need to check for doneness sooner. This recipe is easy to make gluten-free. Just ensure your olive oil and seasonings are gluten-free. If you are low-carb, skip the potatoes and replace them with cauliflower. Cauliflower roasts well and takes on the flavors nicely. To keep your leftover potatoes fresh, refrigerate them within two hours. Place them in an airtight container. This helps keep them safe to eat later. - Use a glass or plastic container with a tight lid. - Make sure to label the container with the date. To enjoy your leftover roasted potatoes, reheating them well is key. You want them crispy, not soggy. - Oven: Preheat your oven to 375°F (190°C). Spread the potatoes on a baking sheet. Bake for 10-15 minutes. This method crisps them up nicely. - Microwave: Place the potatoes on a microwave-safe plate. Heat for 1-2 minutes. This is quick but may make them soft. You can freeze cooked potatoes if you want to keep them longer. However, freezing changes their texture. - Allow the potatoes to cool completely before freezing. - Store them in a freezer-safe bag or container. Use frozen potatoes within three months for the best taste. After thawing, reheat them in the oven for better texture. Roasting baby potatoes at 425°F takes about 25 to 30 minutes. This high heat helps them get crispy. Halfway through, turn the potatoes to help them brown evenly. You want a golden finish, so check for doneness by poking a potato with a fork. If it goes in easily, your potatoes are ready. Yes, you can use different potatoes! Red potatoes, Yukon gold, or fingerlings work well. Just cut them into similar sizes as baby potatoes. The cooking time may change slightly, so keep an eye on them as they roast. Each type adds its unique flavor and texture. You can prep the potatoes ahead of time! Cut and season them, then store in the fridge for up to 24 hours. This makes dinner easy. When ready to cook, just spread them on a baking sheet and roast. Enjoy the fresh taste and save time! Roasting baby potatoes is simple and rewarding. You start with fresh ingredients and follow easy steps. Preheat your oven, coat the potatoes well, and roast them to perfection. Use tips for better texture and flavor to elevate your dish. Get creative with herbs or add sweet potatoes for a twist. Store any leftovers properly for future meals. With this guide, you can enjoy delicious roasted potatoes anytime. Explore your options and make this dish your own!$

Savory Rosemary Garlic Roasted Potatoes

Deliciously roasted baby potatoes infused with garlic and rosemary.

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Prep Time 10

Cook Time 30

Total Time 40

Course Side Dish

Cuisine American

Servings 4

Calories 200 kcal

Ingredients

2 pounds baby potatoes, halved
4 cloves garlic, finely minced
3 tablespoons fresh rosemary, finely chopped
1 tablespoon dried rosemary
3 tablespoons extra virgin olive oil
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
to taste fresh parsley, chopped, for garnish

Instructions

Begin by preheating your oven to 425°F (220°C), ensuring it reaches the desired temperature for optimal roasting.
In a large mixing bowl, combine the halved baby potatoes with the minced garlic, chopped rosemary, olive oil, sea salt, and black pepper. Use your hands or a spatula to toss the potatoes thoroughly, ensuring each potato piece is evenly coated in the flavorful mixture.
After the potatoes are well seasoned, drizzle the lemon juice over the top. Gently toss again to incorporate the lemon juice without breaking the potatoes.
Prepare a baking sheet by lining it with parchment paper for easy cleanup. Spread the seasoned potatoes in a single layer on the sheet, making sure there is space between each piece for even roasting.
Place the baking sheet in the preheated oven and roast for 25-30 minutes. About halfway through the cooking time, give the potatoes a good turn to ensure they brown evenly and develop a crispy texture all around.
Once the potatoes are roasted to a golden brown and have a deliciously crispy exterior, carefully remove them from the oven. Allow them to cool for a couple of minutes. Just before serving, if desired, sprinkle freshly chopped parsley over the top for a burst of color and fresh flavor.

Notes

For added freshness, garnish with chopped parsley before serving.

Keyword garlic, potatoes, roasted, rosemary