Rosemary Olive Oil Roasted Potatoes
Crispy on the outside and fluffy on the inside, these rosemary roasted potatoes are seasoned with garlic, fresh herbs, and extra virgin olive oil for a simple yet elegant side dish that pairs well with poultry, beef, pork, seafood, or vegetarian entrées.
Servings 6 people
Calories 200kcal
Ingredients
- 2½ lbs baby Yukon Gold potatoes halved (or red potatoes, cut into 1½-inch pieces)
- 3 tbsp extra virgin olive oil
- 3 cloves garlic minced
- 2 tbsp fresh rosemary finely chopped
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- ½ tsp paprika optional, for color
- 1 tbsp chopped fresh parsley for garnish
- 1 tsp lemon zest optional
Instructions
Prepare
- Preheat oven to 425°F (218°C).
- Line a large baking sheet with parchment paper or lightly grease with olive oil.
Season
- In a large bowl combine:
- olive oil
- garlic
- rosemary
- thyme
- salt
- pepper
- paprika (if using)
- Add potatoes and toss until evenly coated.
Arrange
- Spread potatoes in a single layer, cut side down where possible.
- Avoid overcrowding the pan to encourage browning.
Roast
- Bake for 25 minutes.
- Flip the potatoes.
- Continue roasting another 15–20 minutes, until:
- golden brown
- crisp outside
- fork tender inside
Finish
- Sprinkle with:
- fresh parsley
- lemon zest (optional)
- Serve immediately.
Notes
High Power Suggestions
For a High Power version, consider:- Leave the potato skins on for additional fiber and texture.
- Add 2 tablespoons grated Parmesan during the last 5 minutes of roasting.
- Sprinkle with hemp hearts after roasting for extra protein and healthy fats.
- Serve alongside grilled chicken, fish, or lean steak for a balanced meal.
- For lower-fat preparation, reduce olive oil to 2 tablespoons and lightly mist the potatoes with avocado oil spray before roasting.
Key Vitamins & Minerals (Approximate)
- Vitamin D: 0 mcg (0%)
- Calcium: 30 mg (2%)
- Iron: 2 mg (10%)
- Potassium: 770 mg (15%)
Ingredient Functionality
- Yukon Gold Potatoes: Develop a creamy interior while producing crisp edges during roasting.
- Extra Virgin Olive Oil: Promotes browning and helps herbs adhere to the potatoes.
- Fresh Rosemary: Provides a fragrant, woodsy flavor that complements roasted potatoes.
- Garlic: Adds savory depth and aromatic complexity.
- Thyme: Contributes subtle herbal notes that balance the rosemary.
- Lemon Zest: Adds brightness and enhances the overall flavor without overpowering the dish.
- Parsley: Provides a fresh finish and visual appeal.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Up to 2 months (texture may soften slightly after reheating).
- Reheating: Bake at 400°F (204°C) for 10–15 minutes or air fry at 375°F (190°C) for 5–7 minutes to restore crispness.
