Rosemary Garlic Oven-Roasted Potatoes
Side dishes don’t get much easier than these golden-brown potatoes prepared with our starter made from roasted garlic, rosemary, onion and red bell peppers. If you don’t have fingerling or new potatoes, you can use russet or Yukon Gold potatoes instead, peeled and cut into 1-inch (2.5-cm) cubes.
- 2 lb. (1 kg) fingerling or yellow or red new potatoes, or a combination, halved if large
- 2 Tbs. olive oil
- 1/4 cup (1 3/4 oz./48 g) rosemary garlic potato seasoning
Preheat an oven to 350°F (180°C).
Spread the potatoes on a large baking sheet. Drizzle with the olive oil and sprinkle with the seasoning mix. Toss to coat evenly.
Roast the potatoes until golden brown and tender, about 40 minutes, stirring once halfway through the cooking time. Serve immediately. Serves 4 to 6.
Williams-Sonoma Test Kitchen