Description
Delicious roasted baby potatoes with garlic and rosemary, perfect as a side dish.
Ingredients
Scale
- 1 ½ pounds baby potatoes
- 5 cloves fresh garlic (peeled and left whole)
- 1 ½ tablespoons olive oil
- 2 teaspoons chopped fresh rosemary (or 1 ½ teaspoons dried rosemary)
- salt and pepper (to taste)
Instructions
- Preheat oven to 425° F. Line a baking sheet with parchment paper.
- Wash the potatoes and dry them well. Cut them in half (or quarters as needed to make ¾-inch pieces). Place potatoes on the prepared baking sheet.
- Put the whole peeled garlic cloves on the baking sheet.
- Drizzle the olive oil over the potatoes and garlic. Sprinkle on the rosemary, salt and pepper. Toss to coat the potatoes in the oil and seasonings.
- Arrange the potatoes cut side down, with some space between them on the baking sheet.
- Roast for 25-35 minutes, until the potatoes are lightly browned and crisp on the edges and soft in the centers. Stir the potatoes halfway through the bake time.
- Chop the roasted garlic cloves and toss them with the roasted potatoes. Serve immediately.
Notes
- Other types of potatoes can be used in this recipe.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg