I just made these simple rosemary oven potatoes for New Year’s Eve and wanted to share the easy “recipe” with you. It’s one of those sides that most will enjoy. I ate them alongside a salad for dinner, but they pair well with many foods.
Simple Rosemary Oven Potatoes
Ingredients
- 3 lb. organic yellow potatoes, cut into bite size chunks
- 3-4 fresh rosemary sprigs/stems, remove the rosemary from the stems and finely chop
- garlic powder
- sea salt, to taste
- ground pepper
- optional, avocado oil – The reason I suggest avocado oil here is that it has a higher cooking point than olive oil. If you don’t have avocado oil, you can still use olive oil. Oil will make them crisp up extra nice and taste extra good, but you can easily skip it too. I skip oil on the norm when it’s just Mark and I to keep our fats lower. You can also make the potatoes crispier without oil if you have an air fryer or you steam them prior to baking them.
Method
Preheat oven to 450. Line a large baking sheet with unbleached parchment baking paper. To a large mixing bowl, add in the cut potatoes, chopped up rosemary, good sprinkle of garlic powder, sea salt, and ground pepper. Drizzle in some avocado oil if you wish. Mix well with your hands and pour onto the lined baking sheet. Bake at 450 and flip at 30 minutes. After flipping, cook for another 15-20 minutes until ready. ENJOY!
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Find me on the daily @herhealthystyle on Instagram, Xx Riane
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