So … I’m not really a potato person. I know. Crazy, right? Doesn’t everyone love potatoes and think they’re the best of all side dishes and can’t stop eating them? Not me. I can take them or leave them. Don’t really care if I have a potato with my steak. Doesn’t matter.
Now bread, that’s another story. So don’t think that I don’t still love my carbs, because I most certainly do, and have to stop myself from making some version of bread for every single meal. Shouldn’t eat as much bread as I would like to! But potatoes? Meh.
Until I tried these roasted rosemary potatoes. If you’re like me and don’t really care for potatoes, you need to try these. Or maybe not, it’s probably better NOT wanting to eat all the potatoes, but still. You should make these. And then eat them all.
And if you’re a potato lover? Then you definitely need to make these ASAP. They are incredible. Crispy, garlicky, salt crusted roasted potatoes tossed with rosemary. My family may never get another kind of potato again. They’re that good.
- 2½ pounds baby potatoes
- ½ tablespoon kosher salt
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- 1 large clove garlic, minced (optional)
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, toss the potatoes with the salt, olive oil, rosemary and garlic until the potatoes are evenly coated. Transfer to the prepared baking sheet and bake for 45 minutes, flipping them halfway, until they are fork tender. Serve hot.