I had to share this super easy side dish! I made these potatoes when I needed a side for steak with rosemary butter. I figured I could echo the rosemary flavors in the potatoes and it came together really quickly. The potatoes cooked in the oven and became tender, and then I put them under the broiler to get them nice, crispy, and browned.
You always want to use a waxy potato for roasting, like Yukon Gold, fingerling, or red potatoes. They hold up much better during cooking than white or Russet potatoes, which are really starchy and break apart easily. You could even try this dish with baby potatoes cut in half — just increase the quantity.
Rosemary Roasted Potatoes
serves 2-3 as a side
4 Yukon Gold potatoes (or other waxy potato)
1/2 white onion, sliced thinly
2 cloves garlic, sliced thinly (or roughly chopped)
2 sprigs rosemary, leaves removed and finely chopped
3 tablespoons canola oil
1 teaspoon coarse salt
1/2 teaspoon red pepper flakes (this amount provides a nice kick so use less for mild)
Fresh ground pepper to taste
- Preheat the oven to 425°F. Cut the potatoes in half longways, then slice them into thin half-moons, about 1/4″ thick.
- Toss in a 9″x13″ roasting pan with all other ingredients. Spread in an even layer and cover with a sheet of foil. Poke some holes in the foil with a fork so steam can escape.
- Bake in oven for 30-45 minutes. Check every 15 minutes, toss, and replace the foil. Cook until the potatoes are tender and onions are limp.
- Turn on the broiler, remove the foil, and cook until browned and crispy, about 10-15 minutes. Season to taste.
Slice potatoes into thin half-moons, like this. The thinner they are, the faster they’ll cook through.
You don’t even have to measure out all the ingredients. After cutting up the potatoes, rosemary, onion, and garlic, just toss in the baking dish and sprinkle with approximate amounts of red pepper flakes, salt, and oil.
The potatoes and onions after being tossed with rosemary, garlic, and red pepper flakes. Make sure to spread them in an even layer so they all cook through.
Some of the garlic pieces and onion strands might burn, but that brown crust is worth it!