Easy Crispy Rosemary Garlic Potatoes
These Easy Crispy Rosemary Garlic Potatoes are crispy on the outside and fluffy on the inside - only one pan, no boiling required!
Servings 5 servings
- 10 small Yukon gold or white potatoes washed, skin on.
- 4 tablespoons olive oil divided
- 1 teaspoon coarse sea salt
- 1/2 teaspoon coarsely ground pepper
- 1 tablespoon chopped rosemary fresh or dried
- 1 teaspoon garlic powder
- 1/3 cup cornmeal
Preheat your oven to 425 degrees Fahrenheit. Prepare a cast iron skillet by greasing it with 1 tablespoon of the olive oil, placing it in the oven to heat up.
Cut the potatoes in half.
Place the potato halves in a large bowl or a Ziploc bag and drizzle the rest of the olive oil over them. Toss the potatoes in the oil.
Add the salt, pepper, rosemary, garlic powder, and corn meal, and toss well until the potatoes are completely coated in the corn meal and the seasoning.
Remove the cast iron skillet from the oven and place the potatoes flat-side down in the skillet
Sprinkle any remaining corn meal mixture over the potatoes and roast for 40 minutes at 425 degrees Fahrenheit.
These Crispy Roasted Potatoes are best served right after roasting. They can be made a few hours ahead and reheated in the same pan for similar results.
Reheating in the microwave will cause them to lose their crispiness.
Serving: 1serving | Calories: 339kcal | Carbohydrates: 50g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 500mg | Potassium: 1445mg | Fiber: 10g | Sugar: 1g | Vitamin C: 39mg | Calcium: 102mg | Iron: 11mg