Crispy on the outside and tender within, our colorful mix of roasted potatoes accented with rosemary makes a welcome addition to any brunch or dinner.
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1 1/2 pounds small potatoes (mix of Yukon gold, purple, red, or sweet potatoes), scrubbed and cut into bite-size pieces
2 tablespoons olive oil
1 tablespoon minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Prepare to roast—Preheat oven to 400 degrees F.
Prep the potatoes—Pour olive oil into a large skillet or rimmed baking sheet. Add potatoes, rosemary, salt, pepper, and garlic powder and toss to coat evenly.
Roast the potatoes—Roast in preheated oven for 20 minutes. Shake pan or stir potatoes and continue roasting until crispy on the outside and tender when pierced with a fork, about 20 to 25 minutes. Serve hot.