These perfectly crispy-outside, fluffy-inside roasted potatoes get their incredible flavor from just olive oil, garlic, rosemary, and good salt - proving that the best side dishes often have the simplest ingredient lists.
Recipe Details
Ingredients
- 900g baby potatoes or small Yukon Gold, halved
- 60ml extra virgin olive oil
- 6 cloves garlic, minced
- 30ml fresh rosemary, chopped
Instructions
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Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
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If using larger potatoes, cut them into 2.5cm (1-inch) pieces. If using baby potatoes, simply halve them.
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In a large bowl, toss 900g baby potatoes or small Yukon Gold with 60ml extra virgin olive oil, 6 cloves garlic, and 30ml fresh rosemary until evenly coated. Season generously with salt and freshly ground black pepper.
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Arrange potatoes in a single layer on the prepared baking sheet, cut-side down for maximum crispiness.
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Roast for 25-30 minutes without moving them, until the bottoms are golden brown and crispy.
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Flip potatoes and continue roasting for 15-20 minutes more until tender when pierced with a fork and golden all over.
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Season with additional salt while hot and serve immediately.