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.
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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.
Notes
Don't overcrowd the baking sheet or potatoes will steam instead of roast.
Tried this recipe?Leave a comment below & let me know!