These Rosemary Roasted Potatoes are golden, crispy, and infused with the earthy aroma of fresh rosemary. Tossed with olive oil, garlic, and a touch of sea salt, the potatoes are roasted to perfection—crispy on the outside and soft and fluffy on the inside. Simple yet full of flavor, they make the perfect vegan side dish for any meal, from hearty dinners to festive holiday spreads. Comforting, delicious, and irresistibly aromatic, these roasted potatoes are always a crowd-pleaser.
Ingredients
- 2 lb. baby potatoes, halved or quartered if large
- 2 tbsp. extra-virgin olive oil
- 4 cloves garlic, minced
- 2 tbsp. freshly chopped rosemary
- kosher salt
- Freshly ground black pepper
- Fresh rosemary sprigs, for serving
Instructions
Steps:
- Preheat oven to 400º. Add potatoes to the baking sheet. Toss with olive oil, garlic, and rosemary and season generously with salt and pepper.
- Roast until crispy, stirring occasionally, 1 hour to 1 hour 15 minutes.
- Add more rosemary sprigs for serving.
