Description
A simple and delicious recipe for roasted baby potatoes that are crispy on the outside and fluffy on the inside.
Ingredients
- Baby Potatoes: 500 grams (about 1 pound)
- Olive Oil: 3 tablespoons
- Garlic: 4 cloves, minced
- Fresh Rosemary: 2 tablespoons, chopped (or 1 tablespoon dried)
- Salt: 1 teaspoon
- Pepper: 1/2 teaspoon
- Optional: Parmesan Cheese, Other Herbs, Lemon Zest, Chili Flakes
Instructions
- Preheat the oven to 200°C (400°F).
- Wash and prepare the baby potatoes, cutting larger ones in half.
- In a large mixing bowl, combine the potatoes with olive oil, minced garlic, chopped rosemary, salt, and pepper.
- Spread the seasoned potatoes in a single layer on a baking sheet.
- Roast the potatoes for about 25-30 minutes, tossing halfway through.
- Check for doneness by poking a potato with a fork; roast longer if needed.
- Serve warm as a side dish, garnished with fresh herbs or cheese if desired.
Notes
- Choose firm baby potatoes without blemishes for the best results.
- Adjust cooking time based on potato size; larger potatoes may need longer.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat in the oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted baby potatoes, side dish, easy recipe, crispy potatoes