The scent of rosemary and garlic wafting from your oven is like no other.
Roasted red potatoes smothered in fresh rosemary and garlic are the perfect side dish for any occasion.
Rosemary and Garlic Roasted Red Potatoes
I love baby red potatoes, especially in the summer alongside grilled meat and sweet corn. These potatoes are a little extra special and can easily be enjoyed in the summer or in the fall and winter as part of a cozy dinner.
1 lb baby red potatoes
2 tablespoons extra-virgin olive oil
2 tablespoons fresh rosemary, finely minced
3 cloves garlic, minced or pressed
3/4 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 400 degrees.
Wash and dry potatoes. Cut into quarters and place in a large bowl. Add olive oil, rosemary, garlic, salt and pepper to a small bowl and whisk together. Pour mixture over potatoes and toss to coat.
Transfer potatoes to a baking sheet in a single layer. Roast potatoes for 40 minutes, turning twice during cooking time. Potatoes will be golden brown, crisp on the outside and tender on the inside.