These roasted potatoes are the side dish you will make again and again: small potatoes are halved, tossed with olive oil, garlic, fresh rosemary, salt and pepper, and roasted cut side down in a hot oven until golden with crispy edges and fluffy centers.
They take just a few minutes of hands-on work and go with almost any meat or chicken, from a weeknight roast chicken to a holiday dinner.
Why you’ll love it
- Crispy edges, tender centers: roasting cut side down gives them a deep golden crust.
- About $0.75 per serving: six simple pantry ingredients.
- Goes with everything: chicken, steak, pork or fish.
Quick facts
Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 6
Oven temperature: 425°F (220°C)
Estimated cost per serving: $0.75
Ingredients
- 3 lb (1.4 kg) small potatoes
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 1 1/2 tsp salt
- 1/2 tsp pepper
Step-by-step method
-
Heat the oven. Heat the oven to 425°F (220°C).
-
Prep the potatoes. Cut the potatoes in half and dry them well.
-
Season. Toss the potatoes with the olive oil, garlic, rosemary, salt and pepper.
-
Roast. Spread them on a baking sheet, cut side down, and roast for 30 minutes.
-
Flip and finish. Turn the potatoes over and roast 10 minutes more, until golden.
How to know it is done
The potatoes are done when the cut sides are deep golden and crisp and a knife slides into the center with no resistance. Times are estimates, so go by color and texture.
Tips for the best result
- Measure and prep all the ingredients before you start.
- Dry the cut potatoes well: moisture keeps them from getting crispy.
- Taste and adjust the salt and seasonings at the end of cooking.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, ideally in the oven, to keep the best texture.
Approximate nutrition per serving
About 240 calories per serving. Nutrition is an estimate and varies with brands and portion size.
Leer esta receta en español: Papas al Romero y Ajo
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