Rosemary Roasted Potatoes

rachel ross


These potatoes taste great - just chop them up and put them in the oven to roast.

Try not to cut the potatoes too small - its best to cut the potatoes in half and then quarter the halves.

★★★★★ 2 votes
5 Min
1 Hr


1 1/2 lb
small red or white-skinned potatoes (or a mixture)
1/8 c
olive oil
3/4 tsp
kosher salt
1/2 tsp
freshly ground black pepper
1 Tbsp
minced garlic
2 Tbsp
minced fresh rosemary leaves


1Preheat the oven to 400 degrees.
2Cut the potatoes in half, and then quarter. Place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated.
3Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp.
4Flip twice with a spatula during cooking to ensure even browning.
5Remove the potatoes from the oven, season to taste, and serve.

About this Recipe

Course/Dish: Potatoes
Dietary Needs: Vegetarian