Roasted rosemary red potatoes are a timeless side dish that pairs beautifully with a variety of main courses. The natural sweetness of the red potatoes is enhanced by the aromatic flavor of rosemary and the subtle warmth of garlic. Tossed in olive oil, these potatoes roast to golden perfection, with crispy edges and a tender interior. Whether you’re hosting a family dinner or preparing a quick weekday meal, these potatoes are easy to make and always a crowd-pleaser.
Ingredients:
- 2 pounds red potatoes, washed and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 2 garlic cloves, minced
- Optional: a sprinkle of grated Parmesan cheese or a squeeze of fresh lemon juice for garnish
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare Potatoes: In a large bowl, toss the red potatoes with olive oil, salt, pepper, rosemary, and minced garlic. Make sure each piece is evenly coated.
- Spread on Baking Sheet: Arrange the potatoes in a single layer on the prepared baking sheet, ensuring there is space between each piece for even roasting.
- Roast: Place the baking sheet in the preheated oven and roast for 30-35 minutes, flipping the potatoes halfway through. They are done when the edges are crispy, and the potatoes are fork-tender.
- Serve: Remove from the oven and transfer to a serving dish. Optionally, garnish with Parmesan cheese or a squeeze of lemon juice for added flavor. Serve warm.
Enjoy these simple yet flavorful roasted rosemary red potatoes as a side dish for your favorite meals!
