Everyone needs a Perfect Crispy Roasted Potato recipe in their rotation and this one is a guaranteed crowd pleaser (that is if they stick around long enough for the crowd to partake).
Crispy Roasted Potatoes really are one of those things that once you’ve perfected, you want to cook and eat ALL THE TIME! What is easier that a quick chop, throw everything on a sheet pan and then into the oven? 30 minutes later, you’ve got crispy on the outside, pillowy on the inside, roasted potatoes that pretty much go with almost any meal.
Serve as a side with your favorite condiment, as a base for a bowl or breakfast hash. Honestly, you will find any excuse to eat these crispy roasted potatoes!
- 1 lb new potatoes
- 1 clove garlic, minced
- 1 tsp rosemary (finely chopped)
- 2 T olive oil
- salt and pepper to taste
- Preheat your oven to 425°.
- Cut potatoes into quarters and add to a bowl. Add 2 T olive oil, 1 clove minced garlic, 1 tsp chopped rosemary and salt and pepper to taste. Toss to coat.
- Spread potatoes across a sheet tray and bake for 30 minutes or until crispy golden brown, tossing half way through.
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