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
Boil the Potatoes Until Just Tender
Preheat your oven to 475F with a rack in the center.
Fill a large pot with water and add 2 tsp of the salt. Bring to a boil over high heat.
Add the halved potatoes and cook until just tender when pierced with a fork, ~10-12 minutes.
You’re not looking for them to be completely cooked through – they should still have a slight firmness in the center since they’ll finish in the oven.
Drain and Let Them Steam Off
Drain the potatoes in a colander and let them sit for ~5 minutes.
This step matters – you want the surface moisture to evaporate so they’ll crisp up better in the oven rather than steam.
Toss with Oil and Seasonings
In a large bowl, combine the drained potatoes with the olive oil, garlic powder, rosemary, and the remaining salt (about 1 tsp).
Toss until everything is well coated. The potatoes should look glossy from the oil.
Roast Until Crispy
Spread the potatoes cut-side down on a rimmed baking sheet in a single layer.
Don’t overcrowd them or they’ll steam instead of roast.
Cook for 15 minutes, then flip them over with a thin metal spatula. The cut sides should be golden brown.
Continue roasting for another 15-20 minutes until they’re crispy and deeply golden.
Transfer to a serving dish and serve immediately while they’re still crispy.
Rosemary Roasted Potatoes
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
- Preheat oven to 475F with rack in center.
- Fill large pot with water, add 2 tsp salt, and bring to boil.
- Add halved potatoes and cook 10-12 minutes until just tender when pierced with fork.
- Drain potatoes in colander and let sit 5 minutes to evaporate surface moisture.
- In large bowl, combine drained potatoes with olive oil, garlic powder, rosemary, and remaining 1 tsp salt.
- Toss until potatoes are glossy and well coated.
- Spread potatoes cut-side down on rimmed baking sheet in single layer.
- Roast 15 minutes, then flip with thin metal spatula.
- Continue roasting 15-20 minutes until crispy and deeply golden.
- Transfer to serving dish and serve immediately.
