Roasted Gold Potatoes with Rosemary and Olive Oil

These rosemary roasted gold potatoes are the perfect easy side dish!

Course Side Dish

Cuisine American

Keyword crispy roasted potatoes, oven roasted potatoes, roasted gold potatoes, roasted potatoes with rosemary and olive oil, rosemary roasted potatoes

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 116kcal

Author Blair Lonergan

Ingredients

24 ounces Yukon Gold potatoes or baby gold potatoes, cut into uniform 1-inch pieces
2 tablespoons olive oil
2 cloves garlic, minced (about 2 teaspoons) (or use ½ teaspoon of garlic powder)
2 teaspoons minced fresh rosemary (or use ½ teaspoon dried rosemary)
½ teaspoon kosher salt

Instructions

Preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment paper for easy cleanup. In a large bowl, toss together the potatoes, olive oil, garlic, rosemary and salt.
Spread the potatoes in a single layer on the prepared baking sheet.
Roast the potatoes for about 40 minutes, or until they’re golden brown and crispy on the outside and fork tender. Stir the potatoes halfway through so that they brown evenly. The total roasting time will vary depending on the size of your potato pieces and on how crispy you like them. They might be done in as little as 35 minutes, or they might require up to 50 minutes. Just keep an eye on them and pull them out when they're just how you like them! Season with additional salt and pepper, to taste.

Notes

Make sure that your potatoes are very dry before tossing them with the other ingredients. You don't want extra moisture on the potatoes or they will steam in the oven and won't be nearly as crispy.
Cut the potatoes into uniform size pieces so that they cook evenly.
Air Fryer Option: cook in the air fryer at 400 degrees F for about 15-20 minutes, shaking the basket halfway through for even browning.

Nutrition