GARLIC & ROSEMARY ROASTED POTATOES
Garlic rosemary roasted potatoes combine baby red potatoes, fresh rosemary, garlic, butter, and olive oil for a golden, crispy side that's easy enough for any meal.
Equipment
- Large Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
- 1 ½ pounds Baby Red Potatoes - washed and halved
- 1 Tablespoon Extra-Virgin Olive Oil
- 1 Tablespoon Unsalted Butter - melted
- 1 ½ teaspoons Fresh Rosemary - finely chopped
- 3 Garlic Cloves - minced
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Preheat the oven to 410°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the halved potatoes, olive oil, melted butter, rosemary, garlic, salt, and pepper. Toss gently until the potatoes are evenly coated.
- Arrange the potatoes in a single layer on the prepared baking sheet, placing the cut sides down.
- Roast for 30–35 minutes, or until the potatoes are tender inside and golden and crisp along the edges.
- Serve immediately alongside pork tenderloin, roasted chicken, or Branzino al Forno.
- Buon appetito!
Notes
- Serving Tips & Special Instructions:
- Serve with a glass of Soave or Pinot Grigio & alongside pork tenderloin, branzino al forno, or roasted chicken.
- No fresh rosemary? Substitute about ½ teaspoon dried rosemary. You can also swap in fresh thyme or sage for an easy seasonal variation.
- Michelle's Kitchen Recommendations:
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