Description
These easy roasted peewee potatoes are perfectly crisp on the outside and creamy on the inside. Tossed with garlic, fresh rosemary, olive oil, salt, and pepper, they roast whole without any peeling or chopping, making them a simple yet flavorful side dish perfect for any meal.
Ingredients
Potatoes
- 2 pounds peewee potatoes or other small yellow or red potatoes
Seasoning
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon garlic, minced (about 3 cloves)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Flaky sea salt for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a rimmed sheet pan with parchment paper to prevent sticking and ensure even roasting.
- Prepare Potatoes: Sort through the peewee potatoes, discarding any that are soft or shriveled. Rinse the potatoes thoroughly under cold water and then pat them completely dry with an absorbent kitchen towel to promote crispiness.
- Mix Seasonings: In a large bowl, combine olive oil, chopped fresh rosemary, minced garlic, sea salt, and freshly ground black pepper. Mix well to create the flavorful coating for the potatoes.
- Toss Potatoes: Add the dried potatoes to the bowl with the seasoning mixture. Toss thoroughly to ensure each potato is evenly coated with the oil and herbs.
- Arrange on Pan: Spread the potatoes out in a single layer on the prepared baking sheet. Make sure to leave space between each potato to allow the heat to circulate and promote crispy skin. Spoon any leftover seasoning from the bowl over the potatoes.
- Roast: Place the sheet pan in the preheated oven and roast for about 25 minutes, or until a knife tip easily pierces the potatoes and the skins are golden and crisp.
- Rest and Serve: Remove the potatoes from the oven and let them rest for a few minutes. Finish by sprinkling flaky sea salt on top and serve them hot for the best flavor and texture.
Notes
- Drying the potatoes thoroughly before roasting is key to achieving a crispy exterior rather than a steamed texture.
- Arrange the potatoes in a single layer with some space between each one to ensure even roasting and crispiness.
- Cooking time may vary depending on the size of your potatoes; smaller potatoes may cook faster, so check for doneness accordingly.
- Store leftover roasted potatoes in an airtight container in the refrigerator.
- Reheat leftovers in a 400°F oven or air fryer until hot and crisp to restore the texture.