Description
Savor crispy breakfast potatoes with rosemary. This recipe delivers a deliciously seasoned side that’s perfect for any morning meal.
2 pounds of baby potatoes3 tablespoons of olive oil2–3 sprigs of fresh rosemary4 cloves of garlic (minced)Salt and pepper to taste1 teaspoon of smoked paprika (optional)
Preheat your oven to 425°F (220°C).Wash and slice the baby potatoes in half. If larger, quarter them for even cooking. Spread them on a large baking sheet in a single layer.In a bowl, combine olive oil, minced garlic, chopped rosemary, smoked paprika, salt, and pepper. Toss the potatoes in the mixture until fully coated.Spread the potatoes evenly on the baking sheet and roast for about 25-30 minutes, flipping halfway through.Check for doneness with a fork; they should be crispy outside and tender inside.Once done, let cool for a minute, garnish as desired, and serve. Notes
Deliciously crispy Rosemary Roasted Breakfast Potatoes that are easy to prepare and perfect for any breakfast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 200
- Sugar: 1g
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
