Herb-Roasted Red Potatoes
These herb-roasted red potatoes are crisp on the outside, fluffy on the inside, and infused with the savory aroma of rosemary or Tuscan herb olive oil. Simple ingredients and high heat allow the olive oil to shine, creating a versatile side dish that pairs beautifully with grilled meats, roasted chicken, or seasonal vegetables. This is an easy, go-to recipe that delivers big flavor with minimal effort.
Ingredients
- 2 lbs Red Potatoes (scrubbed and quartered)
- 3 Tbsp Rosemary or Tuscan Herb Olive Oil EVOO Marketplace
- 1 Tsp Sea or Kosher Salt
- 1/2 Tsp Ground Black Pepper
Instructions
- Preheat oven to 425°F.
- Place the potatoes in a large bowl and toss with rosemary or Tuscan herb olive oil, salt, pepper, and garlic (if using) until evenly coated.
- Spread potatoes in a single layer on a rimmed baking sheet.
- Roast for 35–40 minutes, flipping once halfway through, until golden brown and crisp on the edges.
- Remove from oven and serve immediately.
Notes
- For extra crispiness, preheat the baking sheet before adding potatoes.
- Rosemary olive oil delivers a piney, aromatic finish; Tuscan herb olive oil adds savory depth with garlic and herbs.
- Finish with flaky sea salt or freshly grated Parmesan if desired.
Serving Suggestions
- Serve alongside grilled steak, roasted chicken, lamb, or as part of a breakfast or brunch spread.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven to restore crispness.