rosemary baked potatoes

How to Make Perfect Roasted Potatoes with Rosemary

Roasted potatoes with rosemary are a timeless, aromatic dish that pairs well with any meal. Here’s a simple yet foolproof guide to achieving crispy, golden-brown potatoes infused with earthy rosemary flavor.

Ingredients: 1.5 lbs baby potatoes, halved or quartered; 2 tbsp olive oil; 2 tbsp fresh rosemary, chopped; 3 garlic cloves, minced; 1 tsp salt; ½ tsp black pepper; optional: 1 tsp paprika for color.

Steps:

1. Prep the Potatoes: Wash and dry potatoes thoroughly. Pat them completely dry—this ensures crispiness. Toss with olive oil, salt, pepper, and minced garlic.

2. Add Rosemary: Stir in chopped rosemary and paprika (if using). For extra flavor, let potatoes marinate for 15–30 minutes.

3. Roast: Preheat oven to 400°F (200°C). Spread potatoes in a single layer on a baking sheet. Avoid overcrowding to allow even browning. Roast for 25–30 minutes, flipping halfway through.

4. Crisp to Perfection: For extra crispiness, broil for 2–3 minutes at the end, watching closely to prevent burning.

Serving: Serve hot as a side dish for roasted meats, grilled chicken, or as a hearty snack. The combination of tender potato interiors, crispy edges, and fragrant rosemary creates an irresistible dish that’s both comforting and elegant. Enjoy!