Rosemary Garlic Roasted Potatoes
These rosemary garlic roasted potatoes are so fluffy and soft on the inside and crispy on the outside. The perfect side dish for any dinner!
Servings: 8 servings
Calories: 234kcal
Ingredients
- 3 pounds red potatoes scrubbed and quartered
- 4 tablespoons light olive oil or vegetable oil
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoon garlic powder
- 2 teaspoon fresh parsley finely chopped
- 1 tablespoon fresh rosemary finely chopped
- ½ teaspoon paprika
- Zest of 1 lemon grated
- ½ teaspoon red pepper flakes
Instructions
- Preheat oven to 400 degrees F.
- Dump the quartered red potatoes into a gallon-sized zip-top bag (or into a large mixing bowl) then add the rest of the ingredients into the bag. Zip the bag up and massage the potatoes well to coat them in the oil and herbs, or mix them in the bowl with a wooden spoon until all potatoes are coated.
- Place the potatoes on the baking sheet in one layer, then roast in the preheated oven for 50-55 minutes, or until potatoes are deeply golden brown and have stopped 'screaming'.
- Pull out of oven and transfer to a serving dish. Serve hot.
Notes
Storage and Reheating Instructions
Store the potatoes in an airtight container in the fridge for up to 4 days. To reheat, put them back on a baking sheet covered with foil in a 400 degree F oven for 5-10 minutes, until warmed through, then remove the foil for a couple of minute to get the exteriors nice and crispy.Nutrition
Serving: 1g | Calories: 234kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 336mg | Fiber: 4g | Sugar: 3g