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Recipe for Rosemary-Roasted Potatoes
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.
- 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
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.
