Description
These Rosemary and Garlic Roasted Potatoes are easy, extra crispy, and packed with delicious flavor! You can serve them as a side for lunch, dinner, or even for brunch!
Ingredients
Units
Scale
- 2 lb yellow potatoes
- 2 tbsp avocado oil (or other cooking oil)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp fine sea salt (or more to taste)
- 1/2 tsp freshly ground black pepper
- 2 tbsp tapioca starch (or cornstarch)
- 2 cloves garlic, minced
- 2 tbsp finely chopped fresh rosemary leaves
Instructions
- Preheat your oven to 425F and line a large baking sheet with parchment paper (optional, see notes).
- Wash and peel your potatoes and dice them into bite-sized pieces.
- Add them to a bowl and toss with avocado oil.
- In a small bowl, mix together the garlic powder, onion powder, sea salt, black pepper, and tapioca starch.
- Sprinkle the potatoes with the seasoning mixture and toss to coat well.
- Spread the potatoes onto your prepared baking sheet and use a silicone spatula to get any remaining spices and oil from the bowl. Make sure the potatoes have enough space.
- Roast the potatoes in the preheated oven for 20 minutes.
- Take the potatoes out of the oven and add minced garlic and finely chopped rosemary leaves. Toss to coat.
- Roast for another 5 minutes just to cook the garlic.
- Serve the potatoes immediately and enjoy!
Notes
Prevent the potatoes from sticking: These potatoes like to stick to the baking sheet. I highly recommend using parchment paper if you’re not sure if your baking sheet is non-stick. You can also rub cooking oil on the bottom of your baking sheet before you add the potatoes.
Storing: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat them in a preheated oven at 350F on a baking sheet lined with parchment paper or in a non-stick pan on the stove until heated through.