Garlic Rosemary Roasted Potatoes
These savory roasted potatoes are perfect to serve at dinner or breakfast, and make a great addition to your holiday spread.
Servings: 6
Calories: 152kcal
Cost: $10
Equipment
- 1 Baking Sheet
Ingredients
- 2 pounds potatoes diced (or halved if using baby potatoes)
- 4 cloves garlic minced
- 2 tablespoon olive oil
- 2 tbsp rosemary chopped
- 1 ½ teaspoon salt
- 1 tsp pepper
Instructions
- Start by scrubbing the potatoes and rinsing them well. Prep all ingredients according to the ingredient list.
- Transfer the diced potatoes to a large bowl of cold water and allow them to soak for 20-30 minutes. Near the end of soaking, preheat the oven to 425 degrees Fahrenheit.
- Drain the potatoes and toss them with the remaining ingredients. Mix well so that the potatoes are covered evenly in the seasonings. Transfer to a nonstick baking sheet.
- Roast in the oven on the middle rack for 35 minutes, tossing at least once halfway through cooking.
Notes
These potatoes can be stored in a covered container in the fridge for up to three days. Allow them to cool completely before covering and storing.
Do not crowd the potatoes on the baking sheet (they should not be touching each other) to ensure that they cook evenly and thoroughly. If necessary, divide the potatoes between two baking sheets.
If you're short on time, you can boil the potatoes for about 8 minutes rather than soaking them. If absolutely necessary you can omit soaking or boiling but they won't have the same consistency.
Nutrition
Calories: 152kcal | Carbohydrates: 25.3g | Protein: 2.8g | Fat: 5g | Saturated Fat: 0.8g | Sodium: 591mg | Potassium: 638mg | Fiber: 4.2g | Sugar: 1.8g | Calcium: 33mg | Iron: 1mg