Roasted baby potatoes with rosemary and garlic are a simple and flavorful side dish, featuring tender potatoes with crispy, golden-brown skins. This dish combines earthy rosemary and fragrant garlic with baby potatoes, which can be roasted whole or halved, providing a creamy interior and a crisp exterior.

Ingredients

• 1.5 pounds baby potatoes
• 3 tablespoons olive oil/li>
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• Salt to taste
• Pepper to taste

Instructions

• Preheat your oven to 425°F (220°C).
• Wash and scrub the baby potatoes.
• In a large bowl, toss the potatoes with olive oil, garlic, rosemary, salt, and pepper.
• Spread the potatoes in a single layer on a baking sheet.
• Roast for 25-30 minutes or until golden brown and crispy.
• Stir the potatoes halfway through cooking for even browning.
• Stir the potatoes halfway through cooking for even browning.

Notes

Adjust the amount of garlic and rosemary to suit your taste.

These potatoes are best served fresh.

Store leftovers in an airtight container in the refrigerator.

Recipe from Vihaad