Rosemary Roasted New Potatoes with Garlic
Bi-RiteRosemary Roasted New Potatoes with Garlic
Ingredients
- 1 1/2 pounds new potatoes, small, scrubbed clean, halved or quartered depending on size
- 2 tablespoons fresh rosemary, finely chopped, plus a few sprigs for garnish
- 3 garlic, cloves, minced
- 3 tablespoons extra virgin olive oil, local California olive oil preferred
- 1/2 teaspoon flaky sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Prepare the new potatoes: If using very small new potatoes, you can leave them whole. For slightly larger ones, halve them. For larger new potatoes, quarter them to ensure even cooking. The goal is bite-sized pieces.
⏱️ 5 min
- 3
In a large bowl, combine the prepared new potatoes, chopped fresh rosemary, minced garlic, extra virgin olive oil, flaky sea salt, and freshly ground black pepper. Toss everything together thoroughly until the potatoes are evenly coated.
⏱️ 5 min
- 4
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will steam them instead of roasting. If necessary, use two baking sheets.
⏱️ 2 min
- 5
Roast the potatoes in the preheated oven for 25 to 30 minutes, or until they are tender on the inside and beautifully golden brown and crispy on the outside. Halfway through cooking (around 15 minutes), give the potatoes a good stir or flip them with a spatula to ensure even browning.
⏱️ 30 min•🌡️ 400
- 6
Once cooked, remove the potatoes from the oven. Taste and adjust seasoning if needed. Garnish with a few fresh rosemary sprigs before serving immediately. These potatoes are excellent alongside roasted chicken, grilled fish, or a simple green salad.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Bi-RiteRosemary Roasted New Potatoes with Garlic
Ingredients
- 1 1/2 pounds new potatoes, small, scrubbed clean, halved or quartered depending on size
- 2 tablespoons fresh rosemary, finely chopped, plus a few sprigs for garnish
- 3 garlic, cloves, minced
- 3 tablespoons extra virgin olive oil, local California olive oil preferred
- 1/2 teaspoon flaky sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Prepare the new potatoes: If using very small new potatoes, you can leave them whole. For slightly larger ones, halve them. For larger new potatoes, quarter them to ensure even cooking. The goal is bite-sized pieces.
⏱️ 5 min - 3
In a large bowl, combine the prepared new potatoes, chopped fresh rosemary, minced garlic, extra virgin olive oil, flaky sea salt, and freshly ground black pepper. Toss everything together thoroughly until the potatoes are evenly coated.
⏱️ 5 min - 4
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will steam them instead of roasting. If necessary, use two baking sheets.
⏱️ 2 min - 5
Roast the potatoes in the preheated oven for 25 to 30 minutes, or until they are tender on the inside and beautifully golden brown and crispy on the outside. Halfway through cooking (around 15 minutes), give the potatoes a good stir or flip them with a spatula to ensure even browning.
⏱️ 30 min•🌡️ 400 - 6
Once cooked, remove the potatoes from the oven. Taste and adjust seasoning if needed. Garnish with a few fresh rosemary sprigs before serving immediately. These potatoes are excellent alongside roasted chicken, grilled fish, or a simple green salad.
⏱️ 3 min