Garlic & Rosemary Roasted Potatoes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Dried rosemary is more convenient and thyme is often cheaper.

Preheat the oven to high heat, preferably using the convection setting if available.

Quarter the small new potatoes and place them in a bowl.

Add a generous amount of olive oil to the potatoes to aid in roasting and crisping.

Sprinkle corn starch over the potatoes to enhance crispiness.

Season the potatoes with black pepper and salt to taste.

Add paprika, garlic powder, and onion powder to the potatoes.

Chop fresh rosemary and add it to the potato mixture.

Mix all the ingredients together thoroughly, ensuring no dry spots remain.

Spread the potatoes in an even layer on a parchment-lined baking sheet.

Ensure all the oil and spices are distributed evenly over the potatoes.

Place the baking sheet in the preheated oven and roast until the potatoes are golden brown and crispy.

Optionally, stir the potatoes while they roast for even cooking.

Once done, remove the potatoes from the oven and check for crispy edges and a golden color.

Plate the roasted potatoes on a serving platter.

Garnish with chopped parsley for color.

Sprinkle fresh parmesan cheese on top while the potatoes are warm to allow it to melt slightly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary