Rosemary Roasted Potatoes

Serves 6

10 mins prep

45 mins cook

55 mins total

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.

2 servings

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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.