Easy Crispy Rosemary Roasted Potatoes
Easy oven-roasted potatoes tossed with olive oil, fresh rosemary, and salt and pepper. The perfect versatile side dish for weeknight dinners, Sunday roasts, or holidays!
Ingredients
- 1 ½ - 2 lbs Yukon Gold or red-skinned potatoes (or 3 lbs baby potatoes)
- 1 ½ tbsp classic olive oil
- 1 tbsp finely chopped fresh rosemary (or crushed dried rosemary)
- 1 tcp Kosher salt (adjust to taste)
- 1 tsp freshly ground black pepper (adjust to taste)
Optional Paprika Variation: Omit the rosemary and add 1 tsp plain or smoked paprika.
Instructions
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Wash and dry potatoes thoroughly. Cut baby potatoes in half, or quarter larger potatoes into uniform 1-inch bite-sized pieces.
- In a large bowl, toss the potatoes with olive oil, chopped rosemary, Kosher salt, and black pepper until evenly coated.
- Spread the potatoes onto the parchment-lined baking sheet in a single layer. Ensure there is breathing room between pieces.
- Bake for 25 to 30 minutes, flipping halfway through. Roast until edges are blistered and golden brown, and centers are fork-tender.
- For extra crispiness, broil on High for 1 to 3 minutes. Watch closely to prevent burning.
- Serve hot directly from the oven!
