A delightful twist on classic roasted potatoes, infused with rosemary and garlic for a flavorful side dish.
Preheat your oven to 400°F.
Preheating ensures the potatoes start cooking immediately, leading to a crispy exterior.
Wash the red potatoes thoroughly and cut them into bite-sized pieces.
Uniform pieces ensure even cooking.
In a mixing bowl, combine the olive oil, minced garlic, salt, and pepper.
Mixing the seasoning beforehand ensures an even coating on the potatoes.
Add the potato pieces to the bowl and toss until they are evenly coated with the mixture.
Toss gently to avoid breaking the potato pieces.
Spread the coated potatoes onto a baking sheet in a single layer.
A single layer ensures even roasting and prevents steaming.
Place the rosemary sprigs on top of the potatoes.
The rosemary will infuse its flavor into the potatoes as they roast.
Roast the potatoes in the oven for 25-30 minutes, stirring halfway through, until they are golden and tender.
Stirring halfway ensures all sides get crispy.
Remove from the oven, discard the rosemary sprigs, and serve warm.
Serve immediately for the best texture and flavor.
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