Rosemary Roasted Potatoes

Name: Rosemary Roasted Potatoes
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 8 medium size red potatoes (about 4 cups chopped bite size); 2 tablespoons olive oil; 1 teaspoon kosher salt (adjust to taste); 1/2 teaspoon freshly ground black pepper (adjust to taste); 2 large sprigs rosemary (about 1 tablespoon minced); 1 tablespoon finely chopped chives or green onions (OPTIONAL)

I'm so excited to share these Rosemary Potatoes with you. They're everything I want in a side dish - easy, delicious, and loved by my whole family.

⏱ 45 menit 🔨 Persiapan 5mnt 🔥 Masak 40mnt 📊 Sedang 🍽 6 porsi 👁 26

Bahan-bahan

6 porsi

8 medium size red potatoes (about 4 cups chopped bite size)
2 tablespoons olive oil
1 teaspoon kosher salt (adjust to taste)
1/2 teaspoon freshly ground black pepper (adjust to taste)
2 large sprigs rosemary (about 1 tablespoon minced)
1 tablespoon finely chopped chives or green onions (OPTIONAL)

Langkah-langkah

Preheat the oven to 425°F. Chop the potatoes into bite-size pieces and place them in a large bowl. Drizzle with olive oil and toss with your hands to coat thoroughly.
Sprinkle generously with salt, pepper and rosemary. Toss again to distribute the spices over all the pieces. Spread the potatoes across a well oiled baking sheet.
Roast for 35-40 minutes, stirring the potatoes and turning them over with a large spatula at last once halfway through. Potatoes are done when they are fork tender, golden brown, and slightly crisp on the edges. Sprinkle with chives before serving, if desired.

Panggang & Bakar rosemary potatoesamerican