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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.
Course Side Dish
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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%)
    *Percent Daily Values are based on a 2,000 calorie diet.

    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.