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Rosemary Roasted Potatoes

These Rosemary Roasted Potatoes are the perfect side for brunch, lunch, or dinner. With a few simple ingredients, they are ready to compliment any meal in under an hour. With a crisp outside and soft inside, these easy potatoes are perfect alongside eggs, pork shoulder, or next to a big ol’ lunch salad.

rosemary roasted potatoes

Roasted red potatoes were a weekend breakfast staple growing up. My mom would whip up a big ol’ sheet pan of potatoes alongside ham and eggs. Now every time, I make a batch of these rosemary roasted potatoes, I’m transported back to weekend breakfasts. All we need is a sportsball game happening in the background and fresh coffee wafting through the air. Done and done.

Normally, we are sweet potato folks, but red potatoes are a tasty way to mix it up. The thin skins crisp up beautifully when roasted and their mild flavor makes them super versatile for any meal. I prefer them for breakfast, but they are equally tasty alongside my Apple Pork Shoulder for dinner.

Organic Red Potatoes are frequently offered in our Imperfect Foods delivery too, making them an easily accessible and affordable way to round out a meal. New to Imperfect Foods? You can get $10 off your first delivery through this link! Think of all the potatoes you can buy. 😉

Rosemary Roasted Potatoes

Prep Time10 mins
Cook Time40 mins
Course: Side Dish
Servings: 4

Ingredients

  • 2 lbs red potatoes
  • 2 tbsp olive oil
  • 1/2 sweet onion diced
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1 tbsp finely chopped fresh rosemary plush more for garnish

Instructions

  • Preheat oven to 400°F
  • Prep ingredients: Halve and quarter potatoes. Dice onions.
  • Toss potatoes and onions with salt, pepper, olive oil, and garlic powder. Place in a single layer on a rimmed baking sheet or glass pan. Sprinkle with rosemary.
  • Roast for 20 minutes. Remove from oven. Stir and flip potatoes.
  • Return to oven and roast for another 20 minutes, until potatoes are tender and crisp on the outside.
  • Garnish with remaining rosemary. Taste for salt and pepper.

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