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  • Writer's pictureCheyenne

Rosemary and Garlic Roasted Potatoes


2 lbs red potatoes, cubed

4 tbsp olive oil, keep 1 aside

2 tsp salt, or to taste

1 tsp black pepper, or to taste

1.5 tbsp fresh rosemary, chopped

1.5 tbsp fresh garlic, minced


  1. Preheat oven to 400 F

  2. To large bowl, add potatoes, 3 tbsp olive oil, salt, pepper, rosemary, and garlic. Toss well until well incorporated and all the potatoes are well coated

  3. Line a baking sheet with foil and lay out potatoes in single layer. Make sure to scrape the extra oil and garlic from bowl over the potatoes

  4. Bake for 30 minutes, and then flip and continue baking for 30 more minutes

  5. Once potatoes are tender and crispy on the outside, they are finished.

  6. These make a perfect side dish!

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