Description
These rosemary roasted baby potatoes are crispy on the outside and fluffy on the inside with a fragrant herb flavor.
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the baby potatoes and cut them in half.
- In a large bowl, combine the potatoes, olive oil, rosemary, garlic powder, salt, and pepper.
- Toss until the potatoes are well coated.
- Spread the potatoes in a single layer on a baking sheet.
- Roast for 25-30 minutes or until golden brown and tender.
- Serve warm.
Notes
- Use fresh rosemary for the best flavor.
- Adjust cooking time based on the size of the potatoes.
- Leftovers can be stored in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Rosemary Roasted Baby Potatoes