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Crispy Roasted Mini Potatoes with Rosemary

These crispy roasted mini potatoes are easy to prepare and packed with flavor, making them a delightful side dish for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound mini potatoes Look for firm and smooth potatoes, avoiding any with wrinkles.
  • 2 tablespoons olive oil Can substitute with avocado oil for a different flavor.
  • 2 teaspoons fresh rosemary, chopped Dried rosemary can be used as a substitute, but use less.
  • to taste salt Add according to preference.
  • to taste pepper Add according to preference.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Gather your baking sheet.
  2. Wash and scrub the mini potatoes under running water to remove any dirt. Cut each potato in half.
  3. In a mixing bowl, combine the halved potatoes, olive oil, chopped rosemary, salt, and pepper. Toss until the potatoes are well coated.
  4. Spread the seasoned potatoes in a single layer on the baking sheet.
Cooking
  1. Roast the potatoes in the preheated oven for 25 to 30 minutes, turning them halfway through.
  2. Once golden brown and crispy, remove the potatoes from the oven and serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months, but the texture may change. Reheat on stovetop or microwave.