Rosemary Baby Potatoes from the Oven
Recipe by Scoopd Keuken
Golden, crispy baby potatoes with fresh rosemary and garlic – the perfect vegetarian side dish for your Christmas dinner! This simple dish is irresistibly delicious and adds a festive touch to any main course.
- 185
- kcal
- 3 g
- protein
- 28 g
- carbs
- 8 g
- fat
Ingredients
- 800 g baby potatoes (small potatoes)
- 4 tablespoon olive oil
- 3 sprigs fresh rosemary
- 4 cloves garlic cloves
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika powder
Method
- 1
Preheat the oven to 200°C. Wash the baby potatoes thoroughly under running water and pat dry with paper towels.
- 2
Cut the baby potatoes in half (leave very small ones whole). Place them in a large mixing bowl.
- 3
Mince the garlic cloves and add them to the potatoes along with olive oil, sea salt, pepper, and paprika powder. Toss well until everything is evenly coated.
- 4
Spread the potatoes on a baking sheet lined with parchment paper. Scatter the rosemary sprigs over top and press them in lightly.
- 5
Roast for 35-40 minutes until golden brown and crispy, stirring halfway through for even cooking.
- 6
Check that the potatoes are tender by piercing with a fork. Serve immediately while hot as a side dish.
