rosemary olive oil roasted potatoes
I love the flavor rosemary adds to potatoes and I especially love the texture of oven-roasted potatoes. You might, too! I may have over estimated the temp needed - using 400º burnt my garlic, so I might try a lower temp next time OR just use garlic powder.
prep time
10 Min
cook time
45 Min
method
Roast
yield
3-4 serving(s)
Ingredients
- 1 1/2 pounds small red or yellow potatoes, or combination
- 1/8 cup extra virgin olive oil
- 1/4 teaspoon crushed rosemary
- 3/4 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground pepper
- 3 cloves garlic, minced (about 1 tbs)
- 1 pinch dried red pepper flakes (optional)
- - salt to taste for serving
How To Make rosemary olive oil roasted potatoes
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Step 1Preheat the oven to 400 degrees F. Cut the potatoes in quarters and place in a bowl. Add olive oil, rosemary, salt, pepper, garlic and red pepper flakes, if using. Toss until the potatoes are well coated.
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Step 2Place potatoes on a baking sheet and spread out into 1 layer skin side down; roast in the oven for 45 minutes to an hour, or until browned and crisp. Remove the potatoes from the oven, salt to taste.
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Step 3NOTE - garlic tends to burn at high temps. Mine did! Consider either using a lower temp or garlic powder instead of real garlic.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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