Mediterranean Diet Rosemary Roasted Potatoes Recipe Melts In Your Mouth (5 Ingredients) Side Dishes Vegetables Mediterranean Diet Recipes Low Sugar Recipes Low Sodium Recipes Gluten-free Budget Recipes Vegetarian

Potatoes are one of my all-time favorite side dishes to make during the week. Potatoes go with pretty much any protein – chicken, pork, beef – have minimal prep, are filling and can be cooked in so many different ways. Usually, the more simple the potato recipe is the better it tastes, like this really simple rosemary roasted potatoes recipe. With minimal ingredients, the Mediterranean Diet-inspired potatoes and rosemary shine!

The shopping list is really short for these baked baby potatoes: small potatoes, olive oil, garlic powder or fresh garlic, dried or fresh rosemary and a little smoked paprika. The potatoes are tossed in the ingredients, put onto a baking sheet in a single layer and roasted until creamy on the inside and golden on the outside. These little gems almost melt in your mouth.

Serve these tiny bites of goodness as a side dish with baked chicken, pork chops, steak and gravy, meatloaf or whatever your family enjoys for dinner. If you have any leftovers, chop them up and pan-fry in a little olive oil or butter for breakfast the next day.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

• 1 1/2 pounds baby Yukon gold, red or white potatoes, washed and cut in half
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder or 2 cloves fresh garlic, minced
• 1 teaspoon dried rosemary or 2 teaspoons fresh chopped rosemary
• 1/4 teaspoon smoked paprika

Here's how to make it: 

1. Put the olive oil, garlic powder or fresh garlic, rosemary and smoked paprika into a large bowl. Stir. Add the potatoes and toss to coat. Season with salt and black pepper. Pour the potatoes onto a baking sheet in a single layer. You can cover the baking sheet with aluminum foil for easier cleanup.
2. Bake in a preheated 425-degree F oven for about 30 minutes or until tender and golden. Store any leftover potatoes in an airtight container in the fridge. Reheat in a low oven or in the microwave. 

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