These rosemary-garlic oven roasted potatoes are sure to please any crowd with its crispy golden exterior and pillow-soft interior! Serve as a side dish or dip it in some hot sauce!
Ingredients
1½ pounds small red or white-skinned potatoes (about 10-12)
⅛ cup extra virgin olive oil
5-6 garlic cloves, peeled, smashed
3-4 springs of fresh rosemary, stripped
1 medium yellow onion, sliced and separated (optional)
Kosher Salt, to taste
Method
Preheat the oven to 400 degrees F.
Wash and Cut the potatoes in half or quarters and place in a large bowl with the olive oil and kosher salt, toss until the potatoes are well coated.
Place the potatoes on a baking sheet and spread out into 1 even layer.
Now add rosemary leaves and garlic to it.
Roast in the oven for about 50 mins to an hour or until most of the potatoes are brown and crispy. Flip them every 15 mins with the help of a spatula to ensure even cooking and browning.
Season to taste, and serve.
My Notes
This recipe is adapted from - Ina Garten "Barefoot Contessa"
Roasting vegetables should always be done at high heat in a PREHEATED oven.
Ensure all potatoes are roughly about the same size.
Use a good large roasting pan or a baking pan. To keep cleanup to a minimum, line the pan with foil.
I add a sliced onion about half way through so they do not burn entirely and the sweetness of caramelized onion preserves through.
You can discard burnt rosemary stalks before serving, though roasted garlic is a keeper.
Recipe by at https://www.urbancilantro.com/rosemary-garlic-roasted-potatoes/