Crispy Garlic Rosemary Roasted Potatoes
These crispy garlic and rosemary roasted potatoes are a simple, budget-friendly side dish that's fancy enough to elevate your holiday table.
Servings: 4 people
Calories: 71kcal
Equipment
Ingredients
- 8 pieces potatoes about medium size, (4 cups chopped bite size)
- 6 cloves garlic minced
- 2 tablespoons olive oil
- 2 sprigs rosemary 1 tablespoon minced
- 1 teaspoon salt to taste
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C). Wash your potatoes, then cut them into quarters, halves, or leave them whole if you're using baby potatoes. Keep the peel on. Drain the potatoes.
- In a large bowl, combine olive oil (or garlic or rosemary-infused olive oil), fresh or dried rosemary, minced garlic (or garlic powder), salt, and pepper. Use your hands to coat the potatoes evenly.
- Transfer the potatoes on a baking sheet lined with parchment paper, spreading them in a single laye . Roast for 30-40 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside and soft on the inside.
- Garnish with fresh rosemary and serve hot.
Nutrition
Serving: 150g | Calories: 71kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 582mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.2mg