Ingredients
- 2 pounds of baby potatoes, halved
- 3 tablespoons of olive oil
- 4 cloves of garlic, minced
- 2 tablespoons of fresh rosemary, chopped
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of lemon juice (optional, for a zesty kick)
In our family kitchen, substitutions were often made based on what was available. If fresh rosemary isn’t on hand, dried rosemary will do, though you’ll want to reduce the quantity to about 1 teaspoon. And if you prefer a bit of heat, a pinch of red pepper flakes can add a delightful twist.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the halved potatoes, olive oil, minced garlic, chopped rosemary, salt, and pepper. Toss until the potatoes are evenly coated. This step always reminds me of my siblings and me giggling as we would help my mom toss the ingredients together.
- Spread the potatoes out in a single layer on the prepared baking sheet. Overcrowding the pan can prevent the potatoes from getting that perfect crispy texture.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and tender when pierced with a fork. Be sure to stir them halfway through cooking to ensure even browning.
- If using, drizzle the lemon juice over the hot potatoes just before serving. This little addition was something I picked up during a summer in Spain, and it adds a bright, fresh note to the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International