Rosemary-Roasted Small Potatoes
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Source: https://recipheon.com/en/recipes/snacks/rosemary-roasted-small-potatoes
About this recipe
These rosemary-roasted small potatoes are seasoned with olive oil, garlic, salt, and herbs. Small potatoes roast well whole or halved, developing tender centers and golden skins. Rosemary adds a distinct herbal aroma, while garlic boosts the flavor without the need for a heavy sauce. Leave space between the potatoes on the baking sheet so they can brown. Serve them warm as a snack or a simple dinner side.
Ingredients
Servings: 4
500 g small potatoes
1 tablespoon olive oil
1 teaspoon rosemary
a pinch of salt
a pinch of garlic
Steps
Preheat a conventional oven (no fan) to 220°C and position a rack in the middle. Use potatoes about 3–4 cm in diameter; halve larger ones so the pieces do not exceed 4 cm. Wash and dry them thoroughly.
Toss the potatoes with the olive oil, rosemary, salt, and garlic.
Arrange them cut-side down on a parchment-lined baking sheet, leaving space between them.
Roast for 25–30 minutes, until the potatoes are tender when pierced with a thin knife and golden at the edges.
Let cool uncovered for 5 minutes and serve.
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