Roasted Rosemary Potatoes Recipe
These rosemary garlic potatoes are roasted in the oven to crispy perfection, and the whole family will love them!
Ingredients
- 2 pounds yukon gold potatoes scrubbed and cubed
- 2 Tbsp olive oil
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 Tbsp fresh rosemary
Instructions
- Preheat your oven to 425°. Spray a large cookie sheet with nonstick spray. Scrub potatoes and cut them into 1-inch cubes. Place them in a large bowl.
- Drizzle the olive oil over the potatoes and toss until evenly coated. Add the salt, pepper, garlic powder, and fresh rosemary; toss again.
- Spread the potatoes in a single layer on the prepared baking sheet. Bake in the preheated oven at 425 degrees for 40-50 minutes, stirring a couple of times. Potatoes should be golden brown and crispy on the edges. If you cut larger chunks, they will need to cook longer.
Notes
- You need the moisture in fresh rosemary for this recipe! Dried rosemary gets hard and unpalatable as it roasts.
- If you use table salt instead of kosher salt, you will need to use less.
Nutrition
Serving: 1gCalories: 160kcalCarbohydrates: 27gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 591mgPotassium: 646mgFiber: 3gSugar: 1gVitamin A: 23IUVitamin C: 30mgCalcium: 22mgIron: 1mg
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