Roasted Baby Potatoes with Rosemary and Garlic
Roasted Baby Potatoes with Rosemary and Garlic are a simple yet flavorful side dish that pairs well with nearly any meal. Crispy on the outside, tender on the inside, and infused with aromatic herbs, this dish is a crowd-pleaser perfect for weeknight dinners or special occasions.
Equipment
Ingredients
- 1.5 lbs baby potatoes
- 2 tbsp olive oil
- 2 tbsp fresh rosemary chopped
- 3 garlic cloves minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika optional
- 1/4 cup grated Parmesan cheese optional
Instructions
Preheat the Oven:
- Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Prepare the Potatoes:
- Wash and dry the baby potatoes thoroughly. If they are larger, cut them in half for even cooking.
Season the Potatoes:
- In a large mixing bowl, toss the potatoes with olive oil, minced garlic, chopped fresh rosemary, salt, black pepper, and paprika if using.
Arrange on the Baking Sheet:
- Spread the seasoned potatoes in a single layer on the prepared baking sheet to ensure even roasting.
Roast:
- Place in the preheated oven and bake for 30-40 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
Add Finishing Touches:
- If desired, sprinkle with grated Parmesan cheese during the last five minutes of roasting for added richness.
Serve Hot:
- Transfer to a serving dish and enjoy warm with your favorite main course.
Notes:
- Lemon Zest Addition – Add fresh lemon zest before serving for a citrusy touch.
- Spicy Kick – Sprinkle red pepper flakes or cayenne pepper for heat.
- Herb Variations – Swap rosemary for thyme, oregano, or parsley for a different herbaceous flavor.
- Dairy-Free Option – Omit Parmesan cheese or use a dairy-free alternative.
- Balsamic Glaze Finish – Drizzle with balsamic glaze post-roasting for a hint of sweetness and tang.
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