Ingredients
Scale
- 2 pounds small potatoes, halved
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Toss potatoes with olive oil, garlic, salt, pepper, rosemary, and paprika until evenly coated.
- Spread in a single layer on a baking sheet lined with parchment.
- Roast 25-30 minutes, turning once, until edges are crispy and centers tender.
- Season to taste and serve hot.
Notes
- For extra crispness, pat potatoes dry before tossing with oil.
- Use waxy potatoes like Yukon Gold for best texture.
- Leftovers reheat well in a hot oven for 5-7 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting
- Cuisine: British-inspired comfort
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (150 g)
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 190 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
