Description
These roasted red potatoes are oven baked until crispy with dried rosemary and garlic. They're a delicious and impressive side dish that's very easy to make and always a hit.
Ingredients
Scale
- 1 ½ pounds baby red potatoes
- 3 tablespoons olive oil
- 1 ½ teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425° Fahrenheit. Line a medium baking sheet with aluminum foil or parchment paper for easy clean up.
- Cut your baby potatoes in half; if there are very large potatoes cut them into quarters to ensure even cooking.
- Toss the potatoes with the olive oil, salt, garlic, rosemary and pepper on the baking sheet. Place them all cut side down.
- Bake the potatoes in the preheated oven for 25 - 30 minutes, until the potatoes are cooked through and the underside is browned. Don’t flip or stir the potatoes to allow the side on the baking sheet to get crispy.
- Serve immediately, optionally topped with chopped fresh parsley.
Notes
- Potatoes: if you can't find baby red potatoes you can also use larger red potatoes. Just be sure to cut them into quarters (or smaller) to keep the same cooking time. You'll also want to flip them halfway through cooking to brown them on all cut sides.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
Nutrition
- Calories: 165
- Sugar: 1.8
- Sodium: 595
- Fat: 7.2
- Saturated Fat: 1
- Carbohydrates: 23.1
- Fiber: 2.3
- Protein: 2.6
Keywords: Christmas, holiday, potatoes, red potatoes, side dish, thanksgiving