Garlic & Rosemary Oven Roasted Potatoes

Crispy roasted potatoes sprinkled with sea salt with a sprig of fresh rosemary and a serving spoon in a small serving bowl.

Garlic & Rosemary Oven Roasted Potatoes

Your new favorite side dish doesn't come much easier than these garlic and rosemary oven roasted potatoes. They are crispy on the outside and tender on the inside. Flavorful, easy and foolproof. Perfect for a weeknight dinner or easy holiday side dish.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 111kcal

Author Sara

Equipment

1 Mixing bowl
1 Baking sheet

Ingredients

2 lbs. baby/small yellow potatoes
1 tbsp. extra-virgin olive oil
½ tsp. fine sea salt, plus more for topping
2 tbsp. chopped fresh rosemary (equivalent to 1-5 oz. pack of fresh rosemary)
1 tbsp. hand-minced garlic (2-3 cloves)

Instructions

Preheat oven to 425-degrees F and place baking sheet in oven while preheating.
Wash and fully dry potatoes. Slice each potato in half and place in a mixing bowl.
Add the olive oil, salt, chopped rosemary, and garlic to the potatoes and mix well to ensure all potatoes are coated.
Remove the baking sheet from the oven and evenly spread potatoes onto the baking sheet. Make sure the majority (if not all) of the potatoes are cut side down (this will help them get extra crisp).
Return pan to oven and bake for 35-40 minutes, stirring halfway through. If some potatoes are sticking to the pan, use a spatula turned upside down to help loosen them from the pan.
Once potatoes are nice and brown, remove from oven.
Sprinkle with additional sea salt, serve, and enjoy.

Notes

I like adding either fine sea salt or flaky sea salt before serving. You can lightly spray potatoes with oil to help the salt stick.
You can use parchment paper if you'd like, but skipping the parchment helps them to get extra crispy (if you use parchment, you don't need to preheat the pan).
Larger potatoes may take longer to cook.
If wanted to transfer to a serving dish, allow potatoes to cool on pan 5-10 minutes and use a shallow bowl or plate to avoid the steam making them soggy.

Nutrition