Roasted potatoes with garlic and rosemary

Roasted potatoes with garlic and rosemary. These are the easiest side dish whether it’s for Easter anytime because it goes together super quick. It always pleases everyone, believe me.

Why You’ll Love This

These are craveable. They are delectable. They are also addictive. So let’s make them.

If you’re getting ready for Easter or if you just want to have a great side dish for some special meal, these roasted potatoes with garlic and rosemary are one of my favorites because they’re so simple. You don’t have to be a casserole. There’s not a lot of work. It’s roasting them, but adding flavor, where needed, and making sure they’re extra crispy, which we’re going to get to.

I think it’s that perfect combination of texture and size when you’re done. And then it gives so much ample space and surface area for that crispiness with a soft and creamy interior. I love that creamy yellow color on them. I think it’s just beautiful and screams spring, which is when you would have these new potatoes, which are just small potatoes.

Roasted things to me are showstopping because they have that beautiful color. Look how gorgeous those are. Just like I said, creamy almost melt your mouth in the center with a great crisp edge. That to me is such a beautiful thing.

Ingredients

• small new potatoes
• nice dose of olive oil
• some corn starch
• A little bit of black pepper
• salt
• some paprika
• garlic powder
• onion powder
• fresh rosemary
• chopped parsley
• fresh parm

Instructions

1. Quarter our small new potatoes.
2. Put it right on top and then mix it all together.
3. Make sure you really well mix it.
4. Now you can put them in a bowl with a lid, a tight fitting lid, and shake them too.
5. Put them right onto a parchment-like baking sheet.
6. You want them to be in as even layers possible.
7. Spread them them out into an even layer.
8. Pop these in the oven.

Cooking Tips

The parchment helps a little bit clean up, but you know what? It could be a little messy anyway and that’s okay. So if you want to, you can stir these while they’re roasting. But the important part here is the high heat. Now if you have, you don’t. They’re still going to be good. But if you have convection setting on your oven, this is the time to use it. It’s almost like an air fryer then. Fans go on in the back of your oven. A lot of ovens have it now. And they just pushes that hot air around to crisp it and kind of get that heat to go more evenly.

See those brown crispy edges that’s helped by the high heat. But also that cornstarch just helps have something to cling and become brown and beautiful.

Serving Suggestions

So for me, I would plate these up on a big platter or whatever you want. You can put a little bit of some just chopped parsley on them just for something green because look, it sets them off right away. And then if you can, always a little bit of fresh parm because it’s delicious. And if you do it while they’re warm, it will slowly warm up a little bit with it. It’s almost like salting something at the end because it has that flavor and that seasoning that really comes through. So this is what you can serve up. You can also just keep this plate for yourself if you want to. No judgment there because they are going to be that good.

So that’s what I hope you do with these. I hope you make them. I hope you enjoy them.