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Ingredients
▸ Ingredients (7)
- 1.5 lbs mini/medley potatoes, halved
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried rosemary or Italian seasoning (optional)
- 1 tbsp fresh parsley, chopped (optional, to finish)
Steps
- 1 Preheat oven to 425°F. Halve the potatoes (quarter any large ones so pieces are even).
- 2 Toss potatoes with olive oil, salt, pepper, garlic powder, and rosemary if using, until evenly coated.
- 3 Spread cut-side down in a single layer on a baking sheet — cut-side down is what gives the crispy golden face.
- 4 Roast 25–30 min until crispy and golden underneath and tender inside. No need to flip.
- 5 Scatter with parsley if using and serve.