Ingredients
Scale
- 2 lbs Yukon Gold potatoes, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: In a large bowl, toss the potatoes with olive oil, rosemary, minced garlic, salt, pepper, and garlic powder. Ensure potatoes are evenly coated.
- Step 3: Spread the potatoes in a single layer on a baking sheet.
- Step 4: Roast for 30-40 minutes, or until potatoes are tender and golden brown, flipping halfway through.
- Step 5: Remove from oven and serve immediately.
Notes
- Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days.
- For the crispiest reheated potatoes, spread them on a baking sheet and broil for a few minutes, watching closely to prevent burning.
- Serve these rosemary roasted potatoes as a flavorful side dish alongside roasted chicken or steak.
- Don't overcrowd the baking sheet; use two if necessary, to ensure even browning and crispy edges on your potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American