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Roasted Rosemary Potatoes

Roasted Rosemary Potatoes recipe image
These Roasted Rosemary Potatoes are the ultimate comfort side dish, offering a perfect balance of crispy exterior and tender, fluffy interior. Small red potatoes are quartered and tossed with olive oil, dried rosemary, and seasoning salt before being roasted until golden brown. The earthy aroma of rosemary pairs beautifully with the natural sweetness of the potatoes, creating a dish that is both simple and sophisticated. Ideal for weeknight dinners, holiday feasts, or as a hearty addition to a brunch spread, these potatoes require minimal effort but deliver maximum flavor. They pair wonderfully with roasted meats, grilled fish, or a fresh green salad.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 218.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
These Roasted Rosemary Potatoes are the ultimate comfort side dish, offering a perfect balance of crispy exterior and tender, fluffy interior. Small red potatoes are quartered and tossed with olive oil, dried rosemary, and seasoning salt before being roasted until golden brown. The earthy aroma of rosemary pairs beautifully with the natural sweetness of the potatoes, creating a dish that is both simple and sophisticated. Ideal for weeknight dinners, holiday feasts, or as a hearty addition to a brunch spread, these potatoes require minimal effort but deliver maximum flavor. They pair wonderfully with roasted meats, grilled fish, or a fresh green salad.
Ingredients
  • 2 1/2 pound Small red potatoes
  • 1/4 cup Olive oil
  • 2 tsp Seasoning salt
  • 2 TBS Dried rosemary leaves
  • 1 dash Cooking spray
Directions
  1. 1
    Preheat oven to 400&# 194;°F (200ðC).
  2. 2
    Wash the small red potatoes thoroughly; do not peel.
  3. 3
    Cut potatoes into quarters, aiming for bite-sized pieces.
  4. 4
    Place the cut potatoes in a large mixing bowl.
  5. 5
    Drizzle olive oil over the potatoes and toss until evenly coated.
  6. 6
    Sprinkle with seasoning salt and dried rosemary leaves, then toss again to distribute evenly.
  7. 7
    Line a large baking sheet with aluminum foil and spray lightly with cooking spray.
  8. 8
    Spread the potatoes in a single layer on the prepared baking sheet, ensuring they are not crowded.
  9. 9
    Roast in the preheated oven for 45 to 55 minutes, turning once halfway through cooking.
  10. 10
    Remove from oven when potatoes are golden brown, slightly puffed, and tender when pierced with a fork.
  11. 11
    Transfer to a serving dish and adjust seasoning with additional salt if desired.
  12. 12
    Serve immediately while hot and crispy.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 218.5kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 17.0mg1%
Total Carbohydrate 48.2g17%
Dietary Fiber 6.2g25%
Sugars 2.3g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra crispiness, ensure the potatoes are in a single layer and do not overlap on the baking sheet.

You can substitute fresh rosemary by using 1 tablespoon of chopped fresh rosemary leaves instead of the dried version.

If you prefer a lighter version, you can reduce the amount of olive oil to 2 tablespoons, though the potatoes may be less crispy.

Leftover roasted potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet to restore crispiness.

Keywords: roasted potatoes, rosemary, side dish, vegan, mediterranean, red potatoes, oven roasted, easy recipe, holiday sides, crispy potatoes, herb roasted, dinner party
Read it online: https://www.chefs-mate.com/recipe/roasted-rosemary-potatoes/