Y’all, if you aren’t making Whole30 Roasted Potatoes (with Rosemary Garlic Option) on the regular, you are missing out! Crispy on the outside, creamy on the inside, herby and delicious, with that “bite” of crunchy sea salt…ah, perfection!
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How to Make Whole30 Roasted Potatoes (with Rosemary Garlic Option):
Simply toss “new” white or rose potatoes in olive oil, minced garlic, fresh rosemary and sea salt, then roast in the oven until golden and crispy! These potatoes are so simple to make, so flavor packed, and so delicious they will become a favorite side dish immediately!
How to Strip Rosemary Leaves:
The herbs in the recipe are optional. If your main course is packed with flavor, you may opt to skip the garlic and rosemary. If your main dish has subtle flavor, then I say, go for the herbs! To strip the leaves off rosemary, simply hold the bottom of the stem in one hand and pinch the stem with the thumb and index finger of the other hand, then slide your fingers up the stem yo strip the leaves. That’s it!
What to Serve These Potatoes with:
The Recipe: Whole30 Roasted Potatoes (with Rosemary Garlic Option)
Easy, delicious, roasted potatoes!
- 2 pounds small "new" or "rose" potatoes, cut in half or in quarters depending on size
- 2-3 tablespoons extra virgin olive oil
- 1 tablespoon fresh garlic, peeled and minced (optional)
- 1 tablespoon fresh rosemary, finely chopped (optional)
- 2-3 generous pinches sea salt
- generous amount of freshly ground black pepper
Preheat oven to 400 degrees, position oven rack in center position. Cover a rimmed cookie sheet with parchment paper (optional, but preferred for easy clean up)
Toss prepped potatoes in olive oil, herbs (if using) and spices, use enough oil that all potatoes are glistening. Pour potatoes on to cookie sheet in a single layer.
Place in the oven a roast until golden brown, turning once halfway through cooking time. Potatoes usually take 40-50 minutes to cook. Enjoy!