Rosemary Garlic Roasted Potatoes
Simple, classic roasted potatoes with crispy edges, soft centers, and fragrant rosemary garlic flavor.
Servings: 4
Ingredients
- 1 1/2 to 2 lbs Yukon Gold potatoes peeled and cut into about 2-inch pieces
- 3 tbsp olive oil
- 5 garlic cloves smashed
- 2 sprigs rosemary leaves roughly chopped
- 1 1/2 tsp kosher salt plus more to taste
- Freshly cracked black pepper
Instructions
- Preheat oven to 425°F.
- Peel and chop the potatoes into about 2-inch pieces.
- Add to a large bowl and toss with olive oil, smashed garlic, rosemary, salt, and black pepper until evenly coated.
- Transfer to a non-stick sheet tray or a parchment-lined sheet tray and spread into a single layer.
- Roast for 35 to 45 minutes, flipping once halfway through, until deeply golden and crisp on the outside and tender on the inside.
- Taste and adjust with more salt if needed before serving.
Nutrition
Calories: 145kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 977mg | Potassium: 734mg | Fiber: 4g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 35mg | Calcium: 32mg | Iron: 1mg
