Description
Golden, crispy-edged potatoes seasoned with garlic, rosemary, and love—just like Grandma used to make. The perfect side dish for any meal.
Ingredients
Scale
- 2 pounds Yukon Gold Potatoes
- 3 tablespoons Olive Oil
- 2 tablespoons Unsalted Butter, melted
- 1 tablespoon Fresh Rosemary, finely chopped
- 1 teaspoon Garlic Powder
- 1 ½ teaspoons Salt
- 1 teaspoon Black Pepper
Instructions
- Preheat oven to 425°F and place sheet pan inside to heat.
- In a large pot, cover potatoes with water and bring to a boil. Simmer for 10 minutes.
- Drain and let steam dry for 5 minutes. Shake potatoes in colander to rough up edges.
- Remove hot pan from oven and add olive oil and melted butter.
- Toss potatoes with rosemary, garlic powder, salt, and pepper. Arrange on hot sheet pan, cut side down.
- Roast for 30 to 35 minutes, flipping halfway through.
- Sprinkle with extra salt or herbs after roasting. Serve hot.
Notes
- Use parchment paper for easier cleanup.
- Let them rest a few minutes before serving for best texture.
- Try smashing each piece with a fork before roasting for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
Keywords: roasted potatoes, crispy potatoes, side dish, grandma's recipe, oven baked potatoes