Roasted Baby Potatoes with Rosemary and Garlic

Short Description

Roasted Baby Potatoes with Rosemary and Garlic is a simple yet flavorful side dish that pairs well with any meal. The crispy, golden-brown potatoes are infused with aromatic rosemary and garlic, making them a delicious and versatile addition to your table.

Why You’ll Love This Recipe

• Crispy and Flavorful: The perfect combination of crispy exteriors and fluffy interiors with fragrant rosemary and garlic.
• Easy to Prepare: Minimal ingredients and simple steps make this dish a breeze to make.
• Versatile: Pairs well with meats, seafood, or vegetarian dishes.
• Customizable: Easily adjust the seasonings to suit your taste.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Baby potatoes
• Olive oil
• Fresh rosemary, chopped
• Garlic cloves, minced
• Salt
• Black pepper
• Paprika (optional for extra flavor)
• Parmesan cheese (optional for garnish)

Directions

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Prepare the Potatoes: Wash and dry the baby potatoes. Cut them in half if they are large.
3. Season the Potatoes: In a large bowl, toss the potatoes with olive oil, minced garlic, chopped rosemary, salt, black pepper, and paprika (if using).
4. Arrange on a Baking Sheet: Spread the potatoes out in a single layer on a baking sheet lined with parchment paper.
5. Roast: Bake for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
6. Garnish and Serve: Sprinkle with Parmesan cheese if desired and serve hot.

Servings and Timing

• Servings: 4-6 servings
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Spicy Kick: Add red pepper flakes for some heat.
• Herb Infused: Try adding thyme or oregano for a different flavor profile.
• Cheesy Delight: Toss with shredded cheddar or feta before serving.
• Lemon Zest: Add fresh lemon zest for a bright citrus note.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in an oven at 350°F (175°C) for 10 minutes or in an air fryer for 5 minutes to maintain crispiness.

FAQs

Can I use other types of potatoes?

Yes, Yukon Gold or red potatoes also work well for this recipe.

Should I peel the potatoes?

No, the skin adds texture and flavor, but you can peel them if preferred.

Can I make this dish ahead of time?

Yes, you can prep and season the potatoes in advance, then roast them just before serving.

What’s the best way to get extra crispy potatoes?

Make sure the potatoes are dry before seasoning and roast them at a high temperature.

Can I use dried rosemary instead of fresh?

Yes, but use half the amount since dried herbs are more concentrated.

How do I prevent the potatoes from sticking to the pan?

Use parchment paper or lightly grease the baking sheet with olive oil.

Can I cook these potatoes in an air fryer?

Yes, air fry at 400°F (200°C) for about 20 minutes, shaking the basket halfway through.

What can I serve these potatoes with?

They pair well with grilled meats, fish, roasted vegetables, or even eggs for breakfast.

Can I add butter instead of olive oil?

Yes, melted butter adds richness, but olive oil helps achieve a crispier texture.

Are these potatoes gluten-free?

Yes, this dish is naturally gluten-free.

Conclusion

Roasted Baby Potatoes with Rosemary and Garlic is a quick and easy side dish that brings out the best in simple ingredients. Whether you’re making a casual weeknight dinner or hosting a gathering, these crispy, flavorful potatoes are sure to be a hit!

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