Crispy Roast Potatoes with Rosemary and Garlic
These golden-brown nuggets boast a crispy exterior and a fluffy interior, perfectly seasoned with aromatic rosemary and whole garlic cloves for an irresistible flavor.
Ingredients
Main Ingredients
- 2 pounds baby potatoes You can choose to peel the potatoes or leave the skins on for an extra crunch!
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped Feel free to adjust to your taste!
- 5 cloves garlic, whole (unpeeled)
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash the baby potatoes thoroughly. If you prefer, cut them in half for quicker cooking and extra surface area to get crispy.
- In a large mixing bowl, combine the potatoes with olive oil, chopped rosemary, salt, and pepper. Toss well to ensure every potato is coated.
- Toss in the whole garlic cloves.
Cooking
- Spread the potatoes on a baking sheet, ensuring they are evenly spaced to achieve ultimate crisp.
- Bake in the preheated oven for 25-30 minutes, flipping halfway through until the potatoes are crispy and golden brown.
- Let them cool slightly before serving and enjoy the aroma wafting through your kitchen!
Notes
For an even crispier crust, consider heating the baking sheet in the oven before adding the potatoes. Storing: Store leftovers in an airtight container in the fridge for 3-4 days. For reheating, place the potatoes on a baking sheet at 350°F (175°C) for 10-15 minutes to restore crispiness.