Crispy rosemary oven roasted potatoes are almost as addictive as potato chips or french fries. These crunchy and creamy potatoes are hard to resist especially when they are hot and straight from the oven.
Oven roasted potatoes are simple yet ideal to pair with grilled meats and fish, baked chicken, with a curry and as a vegetarian side. If you are carb conscious, like many of us, you may not often think of preparing or consuming potatoes. No white foods was the battlecry by some of us for a time! However, when it comes to potatoes, a spoonful of these crunchy delights will fill you with ecstasy. I like to use either small red new potatoes or multicolored potatoes to add color and interest to the plate. Yukon gold potatoes are another good choice as they are rich and creamy. You may choose to buy a larger Yukon potato and cut it into 1″ cubes. These are also suitable for oven roasting and will also result in a crispy exterior and creamy interior.
Adding fresh herbs from the garden and a touch of garlic add an extra dimension and layer of complexity to the simple and humble potato.
You barely need to dirty any pots and pans to make this easy recipe. Line a sheet pan with parchment. Use your hands to toss the potatoes with the olive oil, rosemary, salt, garlic, and pepper. I like to sprinkle the potatoes with sea salt and freshly ground black pepper. Use a good extra virgin olive oil to drizzle over all of the ingredients and make sure that everything is well coated.
These potatoes will add interest to anything that you choose to serve them with. Their golden color enhances the dinner plate and their herby goodness cannot be resisted.