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Rosemary Roasted Potatoes

This is a very easy side dish that can be quickly prepped for small or large groups.
Prep Time15 minutes
Cook Time1 hour
Resting Time30 minutes
Total Time1 hour 45 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Potatoes, Roasted Potatoes
Servings: 4 people
Calories: 102kcal
Author: Eating With Deb

Equipment

  • Bowl with Ice Water
  • Sheet Pan
  • Cutting board and knife

Ingredients

  • 4 each russet potatoes small to medium
  • 2 tbsp Olive oil
  • 2 tbsp rosemary fresh, chopped
  • Sea salt and black pepper
  • 1/3 cup shredded parmesan optional
  • 1 tbsp fresh chives or parsley, optional

Instructions

  • Clean and then slice potatoes lengthwise into wedges and put them in a bowl filled with ice water. Let sit for 30 minutes, drain and pat dry with a clean towel. Put back into a dry bowl.
  • Preheat oven to 350 degrees.
  • Drizzle in the olive oil over and sprinkle in the rosemary and some salt and pepper – do not add too much salt as the parmesan will add more salty-ness. Toss this to get the potatoes evenly coated and place in a single layer on a parchment-lined sheet pan.
  • Bake for 30 minutes. Turn the potatoes over and bake another 25 minutes. Sprinkle the parmesan over the potatoes and bake another 5 minutes.
  • Remove from the oven and transfer to a serving dish. Sprinkle on the chives or parsley
  • Enjoy!

Nutrition

Calories: 102kcal | Carbohydrates: 1g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 128mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg