Simple Rosemary & Garlic Roasted Potatoes
Remember when society thought potatoes were unhealthy?! Turns out, they're not (like, not at ALL). In fact, from a nutrition standpoint, potatoes are an excellent source of fiber, potassium, vitamin C and vitamin B6! My husband and I eat potatoes at least a few times a week: sweet potatoes, red potatoes, russet potatoes, oh my! (P.S. If you're new to the kitchen, sign up for emails and I'll send you a potato faq sheet - so you'll know what potatoes go perfectly with each dish you prepare!)
This dish os one of our "go to" sides. It's simple enough to make quickly, and it's delicious enough to serve with guests!
Rosemary Garlic Roasted Potatoes
What You'll Need:
- 2 pounds small marble potatoes (Russet potatoes would also work! Just chop them into 1-inch cubes with the skin on).
- 2-3 Tbsp. light-tasting Extra Virgin Olive Oil
- 1 1/2 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 1/2 teaspoon onion powder
- 2 tablespoons minced fresh rosemary leaves
- Preheat the oven to 400-degrees F. Line a 9x13 baking dish with parchment paper or aluminum foil and spray with a nonstick cooking spray. Set aside.
- Wash and pat dry the potatoes. Chop each marble potato in half, and toss into a medium bowl. Add EVOO into the bowl of potatoes 1 Tbsp. at a time, and toss the potatoes until they're all coated with oil. Then, add seasonings to bowl and continue tossing potatoes until reasonably mixed.
- Lay the potatoes out in an even layer on the bottom of your prepared baking dish. Bake for 30 minutes, then use a spatula to turn potatoes once. Bake another 30 minutes (or until potatoes are done to your liking). Add additional salt and pepper if preferred, then enjoy!