Rosemary Roasted Red Potatoes – An Easy Side Dish Recipe For Any Day Of The Week

When you are looking for a delicious and easy to make side dish recipe that goes with just about any main dish, then you are going to love this Rosemary Roasted Red Potatoes recipe.

Small red skin potatoes that are tossed in a little oil and seasonings. Throw them in a baking dish and let them roast until they are slightly crispy on the outside and fluffy and tender on the inside.

Then pull them out of the oven and serve them with your favorite main dish. It is a great way to get a delicious side dish on the table that takes little effort to prepare.

They are so good and easy to make that I now make them at least once a week. I will serve them alongside my Baked Chicken Leg Quarters, Mushroom Pork Chops and Meatloaf Muffins.

However, they have also taken center stage at our Thanksgiving, Christmas and Easter dinner. Instead of making Mashed Potatoes or Peppered Scalloped Potatoes, I can throw these red potatoes in the oven in less than 5 minutes.

Although they take a while to bake in the oven, there is very little time required to actually make this recipe. That means you have plenty of time to prepare everything else that needs to be done while they finish cooking.

Why You Are Going To Love This Recipe

As mentioned above you will fall in love this recipe for many reasons.

1. The Flavor

Although you will only need a total of 6 ingredients to make these Rosemary Roasted Red Potatoes, the flavor is outstanding. Besides the basics of olive oil, salt and ground black pepper, you will need garlic and fresh rosemary.

Because the potatoes themselves don’t have a strong flavor on their own, the flavor comes from the herbs and seasonings. Both garlic and rosemary have robust profiles that will stimulate your tastebuds with every bite.

2. Fresh Ingredients

Speaking of rosemary and garlic, this recipe calls for fresh, not dried herbs. Although technically you could use dried rosemary and garlic power, the flavor of the fresh herbs goes long way.

I use fresh garlic in a lot of my recipes. Therefore, I usually will have a bulb or two in my pantry at all times.

However, if you don’t have fresh garlic, the next best alternative is jarred minced garlic. It has a stronger flavor than garlic powder.

As for the rosemary, you can use the fresh leaves from your herb garden or purchase a bunch from your local Farmer’s market or grocery store. Fall and winter are a great time to use the popular herb, especially in potato and poultry dishes.

And don’t forget about the fresh red potatoes. I use these baby potatoes in a variety of recipes as a side dish or as part of my breakfast scramble recipe.

Best of all, when you are buying them in bulk, you can purchase the exact amount that you need. It is a great way to save money by buying exactly what you need and not letting produce go to waste.

3. Less Than 5 Minutes To Prepare

However, one of the biggest reasons that I know you are going to love this Rosemary Roasted Red Potatoes recipe is that it takes very little time to prepare.

The only thing that you need to do is to cut the potatoes in half or quarters. Then toss them with oil, herb and seasonings.

All that is left to do is to put them in a preheated oven and walk away. Less than a hour later you will come back to perfectly cooked potatoes that are slightly crispy on the outside and light and fluffy on the inside.

4. Make A Little or A Lot

Finally, this recipe is one that you can adjust the serving size to whatever you need. For example, if you want to make just one serving, decrease the amount of potatoes that you use.

However, if you are having a couple over for dinner, this recipe can easily be doubled. I always tend on the side of making an extra serving so that I can have leftovers for lunch the next day.

Rosemary Roasted Red Potatoes Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 6 small red skin potatoes
• 1 1/2 tablespoons olive oil
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large garlic clove, minced
• 1 1/2 teaspoons fresh rosemary leaves, minced

INSTRUCTIONS

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil, parchment paper or a silicone baking mat.

Although you could cook the potatoes directly on the baking sheet or in a baking dish, lining it makes for easy clean up after dinner. Set the pan aside while you prepare the potatoes.

Scrub the potatoes under cold water. Then pat the potatoes dry and remove any eyes or damaged spots on the potatoes.

Cut each one of the potatoes in half or quarters and place them in a medium size bowl. Drizzle the potatoes with the olive oil and toss to coat.

Sprinkle the salt, black pepper, minced garlic and rosemary over the potatoes. Toss one more time until they are well coated and then spread the potatoes on the prepared rimmed baking sheet in a single layer.

Bake Time Required

Place the baking sheet in the oven and bake for 50 minutes. For even cooking, flip the potatoes two times during the baking process.

The side of the potato that is face down will brown more quickly than the rest of the potato.

Once the potatoes can easily be pierced with a fork, they are ready to come out of the oven. Remove the baking sheet from the oven and then season with additional salt, pepper and/or a drizzle of olive oil if desired.

Toss and serve immediately.

Enjoy! Mary

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