Oven Roasted Red Potatoes

Red potatoes roasted with garlic, rosemary, butter, and olive oil in the oven until perfectly crispy. These roasted red potatoes are an amazing side dish to serve with almost any meal.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 40

Servings servings

Calories 157kcal

Author Subhasmita

Equipment

1 Small bowl to mix the seasoning and heat in the microwave
1 Baking Tray To bake in the oven
1 Baking sheet To cover the tray with potatoes
1 Strainer To strain the garlic rosemary infused mixture
Oven For baking the red potatoes

Ingredients

1.5 pounds red potatoes
2 tablespoons olive oil
2 tablespoon butter
1 teaspoons salt
½ teaspoon pepper
3-4 sprigs rosemary
1.5 tablespoon garlic
2 tablespoons chopped fresh parsley

Instructions

Preheat the oven to 400 degrees F (200 degrees C) and adjust the oven rack to the center position.

To make garlic rosemary-infused oil

In a saucepan or microwave-safe bowl, add olive oil, butter, minced garlic, and 2-3 rosemary sprigs minced. Microwave in 30 seconds intervals for about 2 minutes until the garlic looks light brown in colour.

Prep potatoes for roasting

Gently scrub and clean the potatoes. Cut potatoes into 1-inch squares. Place potatoes in 2 baking sheets, so that it doesn't overlap and are in a single layer.
Using a small strainer, strain the garlic-rosemary infused mixture into a bowl or directly into the baking trays( divided equally among both trays). Reserve the brown garlic bits and rosemary to be used later.
Sprinkle salt and pepper on the potatoes. Toss everything well.

Roast potatoes in the oven

Roast potatoes in the preheated oven until tender and golden brown, 25-30 minutes.
Remove the potatoes. The potatoes should be almost done by now. Add the reserved garlic and rosemary bit saved previously to trays. Flip and toss the potatoes again. Bake for another 10 minutes.

Serve

Take out the baking trays. Serve with fresh parsley sprinkled on top.

Nutrition