Ingredients
- Potatoes, 2 pounds, Yukon Gold or Russet, cut into 1-inch pieces
- Olive oil, 3 tablespoons
- Fresh rosemary, 2 tablespoons, chopped
- Garlic, 3 cloves, minced
- Salt, 1 teaspoon
- Black pepper, 1/2 teaspoon
- Paprika, 1/2 teaspoon
- Optional: Parmesan cheese, 1/4 cup, grated
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: In a large bowl, toss the potatoes with olive oil, rosemary, garlic, salt, pepper, and paprika until evenly coated.
- Step 3: Spread the potatoes in a single layer on a baking sheet. Ensure they are not overcrowded.
- Step 4: Roast for 30-40 minutes, flipping halfway through, until the potatoes are golden brown and tender.
- Step 5: If using, sprinkle with Parmesan cheese during the last 5 minutes of roasting.
Notes
- Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days.
- For crispy reheated potatoes, spread them on a baking sheet and bake at 350°F (175°C) until warmed through.
- Rosemary roasted potatoes make a delicious side dish for roasted chicken, steak, or grilled vegetables.
- For extra crispy potatoes, parboil them for 5 minutes before roasting to create a fluffy interior that browns beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American