Rosemary Roasted Potatoes
This is my go-to potato side when I want something that looks fancy but takes almost zero effort. The boiling step first makes them fluffy inside while the high heat roasting gets the outsides crispy.
Ingredients
Ingredients (~6 servings)
- 2 lbs baby red potatoes halved
- 1 1/2 Tbsp kosher salt
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp garlic powder
- 3 Tbsp minced fresh rosemary leaves
Instructions
- Boil halved potatoes in salted water for 10-12 minutes until just tender.
- Drain potatoes and let steam off for 5 minutes.
- Toss potatoes with olive oil, garlic powder, rosemary, and salt.
- Spread cut-side down on baking sheet in single layer.
- Roast at 475F for 15 minutes until golden brown.
- Flip potatoes and roast additional 15-20 minutes until crispy.
- Serve immediately.
Notes
Don't overcrowd baking sheet to ensure crispy texture.
Did you make this recipe?Let me know how you liked it below!