Crispy on the outside, soft on the inside–you’ll be making these garlic rosemary roasted potatoes multiple nights a week!
Potatoes are undoubtedly a comfort food. Whether baked, mashed or in a soup, something about them just makes me feel so warm and happy. I especially love home fries, but I rarely order them when out at a restaurant because they usually end up soft or soggy, and I love them crunchy!
I had a huge bag of potatoes and thought about just having baked potatoes for dinner one night, but then I decided to recreate the crunchy home fries I love with breakfast, but for dinner! That’s how I came up with these garlic rosemary roasted potatoes!
The first time I made these I was expecting them to be okay, but not perfect, because I’ve never cooked potatoes like this before. Somehow, though, they came out AMAZING. Crunchy on the outside and soft on the inside—just like I love! Needless to say, I made these potatoes three times in one week because I loved them so much, and I’m still not sick of them!
Mixing all the ingredients is easy, the only somewhat tedious part is flipping the potatoes half way through so both sides get golden brown. Fun tip: instead of adding the salt and pepper to the bowl when tossing potatoes in olive oil, sprinkle them on top after adding potatoes to the cookie sheet. This way you can tell which potatoes you have already flipped by seeing which pieces have pepper 🙂
If you love potatoes as much as I do, I highly suggest trying these crunchy, roasted ones with dinner tonight!
Garlic Rosemary Roasted Potatoes
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Crunchy on the outside, soft on the inside--you'll be making these garlic rosemary roasted potatoes multiple times a week!
You'll Need...
- 2 large potatoes (I use red, but russet or yellow are fine too)
- 2 tablespoons olive oil
- 2 teaspoons dried rosemary
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Directions
- Preheat oven to 425°F, line a cookie sheet with aluminum foil and spray with non-stick spray.
- Slice potatoes into ¼ inch pieces. You can keep the shape round or cut them into half circles.
- Toss the potatoes with olive oil, rosemary and garlic in a medium mixing bowl.
- Add the potatoes to the cookie sheet in one layer. Try not to overlap any!
- Sprinkle salt and pepper on top.
- Bake for 15 minutes, remove and flip, sprinkle more salt and pepper on top, then bake for another 15 minutes until golden brown.
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