Rosemary Roasted Potatoes are guaranteed to be a favorite side that you return to again and again. They work well with practically anything —Thanksgiving dinner, simple roasted chicken, a nice marinated steak. The longer cooking time is worth it for that evenly brown and crip texture. The namesake rosemary and garlic make Rosemary Roasted Potatoes irresistible.
Ingredients• 1 1/2 pounds small red or white-skinned potatoes, or a mixture • 1/8 cup olive oil • 3/4 teaspoon kosher salt • 1/2 teaspoon freshly ground black pepper • 1 tablespoon garlic, minced • 2 tablespoons fresh rosemary leaves, minced
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place them in a bowl with the olive oil, salt, pepper, garlic, and rosemary.
Toss until the potatoes are well-coated.
Pour the potatoes on a baking sheet and spread them out into a single layer.
Roast the potatoes in the oven until browned and crisp, at least 1 hour. Flip the potatoes twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season them to taste, and serve.