Italian · Dinner
Roasted Garlic Rosemary Potatoes
Baby potatoes are halved and roasted at high heat with whole garlic cloves, olive oil, and fresh rosemary until the skins crisp and the interiors turn tender. Finished with lemon zest and flaky salt, this rustic Italian side needs no meat, dairy, or eggs.
$2
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
213Calories
4.4gProtein
7.1gFat
34.6gCarbs
2gSugar
4.6gFiber
537mgSodium
0mgChol
1gSat Fat
825mgPotassium
30mgCalcium
1.6mgIron
0mcgVitamin B12
26mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
herb-salt
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Preheat the oven to 425°F (220°C). Halve the baby potatoes on a cutting board, keeping pieces evenly sized.
2
Toss
In a mixing bowl, combine the halved potatoes, garlic cloves, rosemary sprigs, olive oil, salt, pepper, and lemon zest until evenly coated.
3
Roast
Spread potatoes cut-side down on a baking sheet in a single layer. Roast at 425°F (220°C) for 30–35 minutes until deep golden brown and tender.
4
Plate
Transfer the potatoes to a plate, scraping any crisp bits from the tray on top. Discard rosemary sprigs and squeeze softened garlic from skins over potatoes.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g baby potatoes, halved
- 8 cloves8 cloves garlic
- 4 sprigs4 sprigs fresh rosemary
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper, freshly cracked
- 1/2 tsp1/2 tsp lemon zest
