Description
Roasted Baby Potatoes with Rosemary and Garlic is a simple and flavorful vegan side dish featuring crispy, golden baby potatoes infused with fragrant garlic and fresh rosemary. Perfectly roasted to tender perfection, this easy recipe is ideal for weeknight dinners or special occasions.
Ingredients
Scale
Potatoes and Seasonings
- 1 ½ pounds baby potatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Garnish
- Chopped fresh parsley for garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, chopped rosemary, salt, and pepper until they are evenly coated with the seasoning mixture.
- Arrange on Baking Sheet: Spread the potatoes in a single layer on the prepared baking sheet, placing them cut side down to achieve crispier edges during roasting.
- Roast Potatoes: Roast in the preheated oven for 30 to 35 minutes. Flip the potatoes once halfway through the cooking time to ensure even browning and tenderness.
- Finish and Serve: Remove the potatoes from the oven when they are golden and tender. Optionally, sprinkle with chopped fresh parsley for a pop of color and freshness. Serve warm as a delicious side dish.
Notes
- For extra crispiness, soak halved potatoes in cold water for 20 minutes before roasting, then dry thoroughly to remove excess moisture.
- You can substitute rosemary with thyme or oregano to vary the flavor profile of this dish.
