Roasted Rosemary and Garlic Potatoes

1.5 lbs. Yukon gold minis potatoes

2 Tbsp olive oil

2 cloves garlic, minced

1 tsp dried rosemary 

1/2 tsp salt

1/2 tsp black pepper

1 tsp dried parsley

Wash your potatoes well, then cut them into 3/4-inch cubes or pieces.

 Place the potatoes in a 1-gallon ziplock baggie and add the olive oil, minced garlic, dried rosemary, salt, and some black pepper Toss the potatoes until they are evenly coated in oil and spices.


Place potatoes on an olive oil coated baking sheet. 

( I used a large cast-iron skillet) so that they are in a single layer. Place pan in pre-heated 400F oven and roast for 15 minutes, then stir and roast for an additional 15 minutes.
After 30 minutes total roasting time, stir once again and if additional browning is desired, roast for an additional 5-10 minutes. 
Serve with a handful of grated parmesan cheese for an added taste.

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