Garlic Rosemary Potatoes
These Garlic Rosemary Potatoes are a perfect versatile side dish – they're boiled so they have a fluffy insides, then roasted get a little crispy and gently to infuse the rosemary and garlic flavors in. They're great for an everyday dinner or special occasion because of how easy yet flavorful they are.
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Servings: 4 servings
Ingredients
- 1.5 lbs yukon gold potatoes cut into 1" chunks
- 2 tablespoon fresh rosemary
- ¼ cup extra virgin olive oil
- 5 cloves garlic minced
- 1 teaspoon kosher salt
- 1 tsp black pepper
Instructions
- Preheat oven to 425°F.
- Place the potatoes in a large pot and fill it with water at least 1-inch over the potatoes. Bring to a boil and cook for 8-10 minutes until fork tender. Drain.
- Pour the olive oil onto your baking sheet and place into the hot oven for at least 15 minutes.
- Take the baking sheet out of the oven and add the cooked potatoes, garlic, rosemary, salt, and pepper. Toss together carefully (as the pan and oil will be hot) and spread out into a single layer.
- Roast for 15 minutes until slightly golden brown.
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Nutrition Estimate
Calories: 258kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 593mg | Potassium: 745mg | Fiber: 4g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 35mg | Calcium: 33mg | Iron: 2mg