Roasted Rosemary Potatoes

Rosemary roasted potatoes with garlic and a pinch of paprika - a quick, easy and healthy vegan side dish perfect for a Tuesday or your holiday table.

Course Side Dish

Cuisine Italian

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings people

Calories 160kcal

Author Florentina

Ingredients

2 lb golden potatoes -organic
1/2 tsp sea salt +more to taste
3/4 tsp sweet paprika
2 tsp olive oil + more as needed
3 sprigs rosemary (leaves only)
7 cloves garlic -whole in paper
1 pinch black pepper -freshly cracked

Instructions

Preheat your oven with a large cast iron skillet or plate inside to 425” F for about 20 minutes.
Rinse and scrub the potatoes well and cut them into quarters or eights if they are on the larger side.
Cover with about an inch of salted water ( should taste like sea water) and bring to a simmer. Cook for 5 minutes, drain in a colander and allow the potatoes to dry well in the steam for a few minutes. (Taste to make sure they are salty enough for you)
Transfer the potatoes to a large mixing bowl together with the garlic, rosemary, black pepper and the paprika. Drizzle with olive oil and gently toss to coat well all over.
Very carefully open the oven and transfer the potatoes to the preheated skillet or tray in the oven in a single layer.
Roast for about 20 to 25 minutes until golden brown. Use a spatula to scoop them out carefully not to break them. Serve hot!

Notes

If you don't have a cast iron skillet or tray, just use your largest roasting pan lined with parchment paper or a non-stick silicone baking mat. However, the potatoes won't be quite as crispy as cooking them on hot cast iron. Use the same methid if making these oil-free.

Nutrition