Description
These Rosemary Roasted Potatoes are a simple, flavorful side dish perfect for any meal. Little potatoes are halved, tossed with olive oil, garlic powder, Italian seasoning, and fresh rosemary, then roasted to golden perfection. Crispy on the outside and tender inside, they’re easy to make and bursting with aromatic herbs.
Ingredients
Scale
Potatoes
- 1.5 pounds little potatoes, halved
Seasonings & Oil
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1-2 sprigs fresh rosemary, needles removed
Instructions
- Preheat Oven: Pre-heat your oven to 375°F (190°C) to prepare for roasting the potatoes evenly.
- Prepare Potatoes: Cut the little potatoes in half and place them in a baking dish to ensure they cook uniformly.
- Toss with Seasonings: Drizzle the olive oil over the potatoes. Sprinkle garlic powder, Italian seasoning, salt, and pepper according to your taste. Using two spoons, mix thoroughly so all potato halves are well coated with the seasoning and oil.
- Add Rosemary: Remove the needles from the fresh rosemary sprigs and sprinkle them over the potatoes, infusing an aromatic herbal flavor.
- Roast the Potatoes: Place the baking dish in the oven and roast for 60 minutes, stirring the potatoes halfway through cooking to promote even browning and crispness.
- Serve: Remove from the oven and serve immediately. For extra flavor, sprinkle coarse sea salt on top before serving.
Notes
- Using little potatoes works best due to their natural creaminess and size, but baby potatoes or fingerlings are good substitutes.
- Adjust the amount of garlic powder and Italian seasoning to fit your taste preferences.
- Stirring the potatoes halfway through roasting ensures they cook evenly and develop a crispy exterior.
- This recipe can be doubled or tripled for larger gatherings.
- For a stronger rosemary flavor, you can add an extra sprig or two.
