Roasted Baby Potatoes with Rosemary and Garlic
197kcal
Ingredients
- 2 pounds baby creamers or baby potatoes (cut in half)
- 4 garlic cloves (minced)
- 1 tablespoon finely chopped fresh rosemary
- ¾ teaspoon kosher salt (use more according to your liking)
- ¼ teaspoon black pepper (use more according to your liking)
- ¼ teaspoon ancho chili pepper (use more according to your liking)
- 3 tablespoons Extra Virgin Olive Oil
- 4 tablespoons freshly grated Pecorino Romano cheese or Parmesan (use more according to your liking)
- 1 tablespoon minced fresh parsley leaves
Method
- Preheat the oven to 400° F.
- In a large bowl, mixed potatoes with salt, pepper, ancho chili pepper, rosemary, olive oil and transfer to a sheet pan, cook in the oven for 15 minutes.
- Remove from the oven and shake well. Then transfer to the oven, cook for an additional 15 minutes.
- Remove from the oven and add minced garlic, pecorino, toss to coat. Transfer to the oven and cook for an additional 15 minutes or until browned and crisp.
- Remove the potatoes from the oven, toss with parsley. Serve and enjoy!
Nutrition
Calories197kcalCarbohydrates28gProtein4gFat8gSaturated Fat2gCholesterol2mgSodium354mgPotassium645mgFiber4gSugar1gVitamin A147IUVitamin C32mgCalcium65mgIron1mg
Notes
How to Store Leftovers
Discard any leftover cooked potatoes that have been left out for more than 2 hours at room temperature or 1 hour when the temperature is above 90°F. You can learn more here.- Let the roasted baby potatoes cool to room temperature before refrigerating.
- Place them in an airtight container. Properly stored, the leftover will last 3-4 days in the fridge or up to 3 months in the freezer.
How to Reheat Roasted Potatoes
Here's how to reheat the roasted potatoes and get them crisp up again:- Preheat the oven to 400°F.
- Place the leftover roasted potatoes in a sheet pan.
- Drizzle with a small amount of oil and stir.
- Cover the sheet pan with foil and reheat until warm.
- Remove the foil and cook it a bit longer until they are crispy and hot.