Rosemary Roasted Potatoes

Closeup Crispy roasted potato chunks with golden-brown edges, seasoned with herbs and garnished with fresh rosemary sprigs, served on parchment paper for a rustic presentation.

Rosemary Roasted Potatoes

Nesting Lane

Roasted Rosemary Potatoes are a simple side dish made with Yukon Gold potatoes, shallots, rosemary, olive oil, and seasoning roasted until crisp and golden.

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Prep Time 10

Cook Time 45

Total Time 55

Course Side Dish

Cuisine American

Servings

Equipment

Large Bowl

Large Rimmed Baking Sheet

Wire Rack

Measuring Spoons

Ingredients

1½ pounds yukon gold potatoes scrubbed, quartered
8 medium shallots peeled, left whole
2 tablespoon fresh rosemary minced, leaves only
2 tablespoon olive oil
kosher salt to taste
fresh ground black pepper to taste

Instructions

Preheat oven to 400°F. Position oven rack in the middle.
In a large bowl, add potatoes, shallots, rosemary, olive oil, salt, and pepper. Toss until coated evenly.
Spread mixture in a single layer on a large rimmed baking sheet.
Roast for about 45 minutes, stirring every 20 minutes, until potatoes are crisp and browned.
Place baking sheet on a wire rack. Adjust seasoning if needed. Serve warm.

Notes

Serving Size: ½ Cup

2 Points

Ingredient Substitutions

Potatoes: Red potatoes or russet potatoes can be used if Yukon Golds aren’t available.

Shallots: Small onions can replace shallots.

Olive Oil: Canola or vegetable oil works as a substitute.

How to Store and Reheat

Place leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread on a baking sheet and warm in the oven at 350°F until hot and crisp. Avoid microwaving, as it softens the texture.

Nutrition

Serving: 0.5CupCalories: 115kcalCarbohydrates: 19gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 8mgPotassium: 445mgFiber: 3gSugar: 3gVitamin A: 17IUVitamin C: 19mgCalcium: 21mgIron: 1mg