Ingredients
Scale
2 pounds baby or Yukon Gold potatoes (halved or quartered)
3 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
1 teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper
Instructions
1. Preheat oven to 425°F (220°C). Cut and dry potatoes thoroughly.
2. In a large bowl, toss potatoes with olive oil, rosemary, garlic powder, salt, and pepper.
3. Spread on a baking sheet in a single layer.
4. Roast for 25–30 minutes, flipping halfway, until golden and crispy.
5. Serve immediately, garnished with fresh rosemary.
Notes
For extra crispiness, do not overcrowd the baking tray.
Use fresh rosemary for the best flavor.
Reheat leftovers in the oven to bring back crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg