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–+ servings

Crispy Tangy Dijon Garlic Roasted Potatoes

Quick & delightful Roasted Gold Potatoes! Yukon golds with fresh rosemary make an irresistible, easy side dish perfect for any dinner.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 1
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 24 ounces Yukon Gold potatoes or baby gold potatoes cut into uniform 1-inch pieces
  • 2 tablespoons olive oil
  • 2 cloves garlic minced (about 2 teaspoons) (or use 1/2 teaspoon of garlic powder)
  • 2 teaspoons fresh rosemary minced (or use 1/2 teaspoon dried rosemary)
  • 1/2 teaspoon kosher salt

Method
 

  1. Preheat oven to 400°F and line a rimmed baking sheet with foil or parchment paper.
  2. Wash and thoroughly dry the potatoes, then cut into uniform 1-inch pieces.
  3. In a large bowl, toss the potatoes with olive oil, garlic, rosemary, and salt until evenly coated.
  4. Spread the potatoes in a single layer on the prepared baking sheet, ensuring space between each piece.
  5. Roast for about 40 minutes, stirring once halfway through, until golden brown, crispy on the outside, and fork-tender inside.
  6. Season with additional salt and pepper to taste before serving warm.

Nutrition

Calories: 210kcalCarbohydrates: 35gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 300mgFiber: 4gSugar: 1g

Notes

Herb Swap: I've found that fresh thyme sprigs tossed in with the potatoes bring a slightly different but equally delightful aroma, especially if I'm out of rosemary.
Storing Leftovers:

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