Garlic and Rosemary Roasted Potatoes
Garlic and rosemary roasted potatoes is an easy recipe that you can throw together in no time. It is the perfect side dish to any dinner.
Servings: 4 servings
Ingredients
- 2 pounds potatoes cut into bite-sized chunks
- 3 tablespoons olive oil
- 2 sprigs resh rosemary chopped
- 1 teaspoon dried garlic
- 1/2 teaspoon salt
- fresh cracked pepper
- 2 fresh garlic cloves finely minced
Instructions
- Preheat oven to 425°F.
- Toss all the ingredients except the fresh garlic together and spread out on a large rimmed baking sheet.
- Roast until golden brown and crispy, about 25 to 40 minutes (depending on the size of the potato chunks). Stir once or twice during the roasting time.
- When the potatoes finish roasting toss them with the fresh garlic and return to the oven for 30 seconds to 1 minute until the garlic is fragrant and the raw flavor cooks out.
Notes
- The roasting time will vary depending on the size of the potatoes. We cut the potatoes in small bite-sized pieces so they would roast faster.
- Try to cut the potatoes the same size so they cook evenly.
- Check for doneness by stabbing the potatoes with a fork. They will be tender on the inside when they finish roasting.
- The high heat of the oven will burn the garlic and turn it bitter. Add the fresh garlic when the potatoes are finished roasting and give them another 30 seconds to a minute of roasting time to cook the garlic.
Nutrition
Serving: 1 | Calories: 306kcal | Carbohydrates: 49g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 288mg | Fiber: 5g | Sugar: 3g
