Rosemary Roasted Potatoes

Oven-crisp Rosemary Roasted Potatoes are an easy, delicious side dish that goes with everything from quick family suppers to holiday feasts.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings (1 cup each)

Calories 332kcal

2 pounds red-skinned new potatoes scrubbed and cut into 1/2-inch pieces (see note 1)
3 tablespoons olive oil or avocado oil
4 cloves garlic minced
2 tablespoons chopped fresh rosemary leaves or 2 teaspoons dried
Salt and freshly ground black pepper
1/2 cup shredded Parmesan cheese

Adjust an oven rack to the middle position and preheat oven to 450 degrees. In a large bowl, add potatoes, olive oil, garlic, rosemary, and salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper) and toss until evenly coated.
Transfer to rimmed baking sheet and spread in an even layer, potatoes cut-side down. Roast until brown spots begin to form on the potatoes, stirring occasionally, about 35 to 40 minutes. Sprinkle with Parmesan cheese and serve.

Potatoes: I love small red new potatoes because the skins are thin and tender and I like the red color. You can use white skin potatoes, any kind of baby potatoes, even russet or baking potatoes as long as they're cut up into bite-sized pieces.
Yield: This recipe makes 4 servings, 1 cup each.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftover potatoes are delicious in scrambled eggs and omelets.