Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Rosemary Garlic Roasted Baby Potatoes
Tiny baby potatoes are tossed with whole garlic cloves and fresh rosemary sprigs, then roasted until the skins are shatteringly crisp. The garlic becomes mellow and sweet in the oven, infusing the potatoes with a deep, aromatic flavor. This simple yet powerful side dish is a crowd-pleaser that complements almost any main course.
Tiny baby potatoes are tossed with whole garlic cloves and fresh rosemary sprigs, then roasted until the skins are shatteringly crisp. The garlic becomes mellow and sweet in the oven, infusing the potatoes with a deep, aromatic flavor. This simple yet powerful side dish is a crowd-pleaser that complements almost any main course.
Ingredients
- 454 g Small potatoes
- 10 tbsp Olive oil
- 2 tsp Fresh Rosemary
- 4 piece(s) Garlic
- 3 tsp Sea Salt
- 0.5 tsp Freshly ground black pepper
- 20 cup Dried Cranberries
Instructions
- Thoroughly wash the baby potatoes; no need to peel. If the potatoes are large, cut them in half. Peel the garlic and gently smash it.
- Put the baby potatoes, olive oil, fresh rosemary, smashed garlic, sea salt, and ground black pepper into a large bowl and toss well until evenly coated.
- Preheat the oven to about two hundred degrees Celsius.
- Spread the potatoes in a single layer on a baking tray lined with parchment paper, avoiding overlap.
- Roast until golden and crispy on the outside and tender inside; turn them a couple of times halfway through for even cooking.
- After removing from the oven, sprinkle with dried cranberries and serve hot.
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