Rosemary Roasted Potatoes
These easy Rosemary Roasted Potatoes are one of my favorite vegan side dishes. With just baby red potatoes, fresh rosemary, and a little olive oil, they come out crispy on the outside and creamy inside. They bake in under an hour and pair perfectly with just about any meal.
Servings: 6
Calories: 70kcal
Ingredients
- 1 pound baby red potatoes quartered
- 1 tbsp fresh rosemary chopped
- 0.5 tbsp extra virgin olive oil
- 1-2 sprays olive oil cooking spray
- 1 tsp sea salt
- black pepper to taste
Instructions
- Preheat oven to 425 degrees and spray a baking sheet with olive oil cooking spray.
- Cut the potatoes into 1.5 inch pieces, cover them with water, and boil uncovered. Then simmer for 8 to 10 minutes until they’re fork tender.
- In a large mixing bowl, toss the potatoes with the 1/2 tbsp olive oil, salt, pepper and rosemary.
- Spread the potatoes out on the baking sheet. Bake for 45 to 50 minutes until the potatoes are golden brown, stirring every 15 minutes. Serve hot.
Notes
- My #1 Tip for making this vegan roasted potatoes is to always pre-boil the potatoes before roasting. It might seem like an extra step, but it makes such a difference. Pre-boiling gets them perfectly tender on the inside, so when they hit the oven, they crisp up beautifully without drying out.
- Cut evenly: I make sure not to cut the potatoes too thick so they cook all the way through. Even pieces help them roast evenly and stay tender inside.
- Single layer: I always spread the potatoes out in a single layer on the baking sheet. If they’re piled up, they won’t get that crispy texture I love.
- Stir while roasting: I like to give the potatoes a good stir every 15 minutes while they roast. It helps them cook evenly and get golden on all sides.
Nutrition
Calories: 70kcal | Protein: 1.5g | Fat: 1.2g | Saturated Fat: 0.2g | Sodium: 401.5mg | Potassium: 356.3mg | Fiber: 2.1g | Sugar: 0.7g