Roasted potatoes are simple to make and require only a few simple ingredients: garlic, rosemary, olive oil, salt, and pepper. Creamy on the inside, crisp and perfectly seasoned on the outside – they go wonderfully with so many dishes, from breakfast to dinner. A bonus is the resulting delicious, homey aroma that fills the house.
I’m not a big fan of peeling potatoes, so if you aren’t either, just do what I do and use baby potatoes (also called “new potatoes”), leaving the skin on. You can roast them whole, but I like to quarter them since the cut sides get golden and crisped on the edges. Yum! Use the red or white/gold baby potatoes, or a mixture of the two. Trader Joe’s even has the single bags of red, white, and purple baby potatoes (It’s called “Potato Medley” and I always make a “red, white, and blue” potato salad with them for 4th of July potlucks and cookouts). Another option is to use Trader Joe’s Teeny Tiny Potatoes which are baby Russets and roast them whole. They’re adorable!
- 1 (24-oz) bag Baby Red Potatoes (about 9-10 potatoes)
- 3 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cubes frozen Crushed Garlic, or 2 cloves garlic, minced.
- 3-4 sprigs fresh rosemary or 2 tsp dried rosemary
- Preheat oven to 400 degrees F.
- Wash potatoes but do not peel (unless using thick-skinned potatoes like Russets). Pat potatoes dry. Quarter each potato, or cut in half if using small potatoes (under 2 inches in diameter)
- In a large bowl, mix together oil, salt, pepper, and garlic. If using frozen garlic cubes, let thaw and then mix in. Strips leaves off rosemary sprigs and stir leaves into oil mixture.
- Add potatoes to bowl and stir until well coated.
- Spread in single layer in baking sheet. Bake for 40 minutes, using metal spatula to flip and move pieces halfway through baking time.
If roasting whole baby potatoes or using very small potatoes such as TJ’s Teeny Tiny Potatoes, please adjust the oven time accordingly. Potatoes are done when golden, slightly crisped, and soft when the tip of a knife is inserted through the center.
These potatoes are seasoned and flavored with salt, pepper, garlic, olive oil, and fresh rosemary. If you like a buttery flavor, use half olive oil and half butter. Another great variation would be to season the potatoes with Trader Joe’s 21 Seasoning Salute, one of my favorite blends at TJ’s (it’s also sodium-free, for those watching their sodium intake).