Description
A simple yet delicious side dish featuring crispy-on-the-outside, fluffy-on-the-inside potatoes seasoned with herbs and garlic.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, cut into 1-inch chunks
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C). Parboil potatoes for 5-7 minutes, drain well.
- Toss potatoes with oil, garlic, rosemary, salt, and pepper on a baking sheet.
- Roast for 40-45 minutes, flipping halfway through, until golden and crispy.
Notes
- Parboiling helps achieve a crispy exterior and fluffy interior
- For extra crispiness, heat the baking sheet in the oven before adding potatoes
- Store leftovers in an airtight container for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 220
- Sodium: 410mg
- Fat: 7g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g