No pressure but I’ve heard it said before that the quality of your roasted potatoes can make or break a meal. (Yikes!)
Jump to RecipeWhile there are many elements that go into creating the perfect roast, I think most of us would agree that there’s something special about a roasted potato that is wonderfully crispy on the outside and soft and fluffy on the inside.
If that’s your bag too, you’re going to love my recipe for herb roasted potatoes.
It’s super easy to make, you don’t even have to peel the potatoes, and the addition of fresh garlic and rosemary ensure this side dish will be a taste sensation.
Serve them up alongside a nut or seitan roast for Sunday lunch or a special occasion and watch your guests come back for more!
Herb Roasted Potatoes
Baked in the oven with fresh rosemary and garlic, these delicious herb roasted potatoes are perfectly crispy on the outside and soft and fluffy on in the inside.
Servings: 4 people
Calories: 262kcal
Ingredients
- 2 pounds potatoes Yukon, fingerling, new, or other small variety
- 1/4 Cup olive oil
- 2 cloves garlic minced
- 2 Tbsp. rosemary leaves, fresh chopped fine
- to taste salt and pepper
Instructions
- Preheat the oven to 375°F
- Quarter the potatoes (or cut into bite size pieces if using a larger potato) and place in a large mixing bowl.
- Add the olive oil, garlic, rosemary, salt, and pepper to the bowl. Toss well to evenly coat the potatoes.
- Dump the potatoes on a parchment lined sheet pan and roast in the oven for 40 minutes to 1 hour or until tender on the inside and crispy on the outside.
Nutrition
Calories: 262kcal | Carbohydrates: 30g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 25mg | Potassium: 986mg | Fiber: 6g | Vitamin A: 215IU | Vitamin C: 28mg | Calcium: 94mg | Iron: 7.9mg
