Recipe for Rosemary-Roasted Potatoes

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Enjoy the delightful crunch of these Rosemary-Roasted Potatoes. Tossed with olive oil, fragrant rosemary, garlic powder, and paprika, then roasted to a perfect golden brown, these potatoes are an irresistible side dish. Finish with a sprinkle of grated Parmesan for an extra burst of flavor.

Author: Don Nicholas
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: Serves 4
Category: Sides & Sauces

Ingredients

Scale

2 pounds small potatoes (Yukon Gold or red-skinned), washed and halved
2 tablespoons olive oil
1 tablespoon fresh rosemary, finely chopped
1 teaspoon garlic powder
1 teaspoon paprika
Salt and freshly ground black pepper, to taste
Optional: Grated Parmesan cheese for garnish

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Instructions

Preheat the oven to 400°F (200°C).
In a large mixing bowl, toss the potatoes with olive oil, rosemary, garlic powder, paprika, salt, and pepper until evenly coated.
Spread the potatoes in a single layer on a baking sheet.
Roast for 30-35 minutes, stirring halfway through, until the potatoes are golden brown and crispy.
Optional: Sprinkle with grated Parmesan cheese before serving for an extra burst of flavor.

Notes

Serving Suggestions

Serve alongside corned beef and cabbage for a traditional Irish-American dinner.

Pair with roasted salmon or lamb for a sophisticated twist.

Enjoy as a snack or appetizer with a dollop of sour cream or garlic aioli.

Find it online: https://foodgardening.mequoda.com/articles/potatoes-and-possibilities-from-the-emerald-isle-to-your-table/