Roasted Potatoes
Crispy, oven-roasted baby potatoes tossed with garlic and rosemary—your go-to side dish for BBQs, weeknights, or rustic brunches.
Equipment
- Large rimmed sheet pan
- Mixing bowl
- Spatula or tongs
- Parchment paper (optional)
- Oven mitts
Ingredients
- For the Roasted Potatoes
- 2 pounds baby potatoes halved
- 3 tablespoons olive oil
- 5 cloves garlic minced
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon fresh rosemary chopped (or ½ teaspoon dried)
- Optional: ½ teaspoon smoked paprika
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 425°F (220°C). Place the sheet pan inside to preheat.
Step 2: Prepare the Potatoes
- In a bowl, toss halved potatoes with olive oil, minced garlic, salt, pepper, and rosemary until evenly coated.
Step 3: Arrange on Sheet Pan
- Spread the potatoes cut side down on the preheated (or parchment-lined) sheet pan in a single layer.
Step 4: Roast to Golden Perfection
- Roast for 35–40 minutes, flipping halfway through, until crisp and golden brown.
Step 5: Serve Immediately
- Serve hot, garnished with herbs or a pinch of flaky sea salt, if desired.
Notes
For best crisp, dry potatoes before tossing in oil.
Preheating the sheet pan helps form a crispy crust.
Optional spices and garnishes can completely change the profile—see blog for creative variations.