Crispy Mediterranean Rosemary Roasted Potatoes Recipe (6 Ingredients) by Elisa Schmitz

If you're wondering why you love the aroma and flavor of rosemary, you're not alone. Rosemary is one of the most aromatic and flavorful herbs that grow along the Mediterranean Sea. Rosemary has been used for medicinal purposes for centuries, to boost the immune system and cure things like headaches, migraine, insomnia and depression. Rosemary's health benefits include antimicrobial, anti-inflammatory and antioxidant properties, and studies have shown its clinical effects on mood, learning, memory, pain, anxiety and sleep.

With all of its benefits for health and wellness, we're lucky that rosemary tastes amazing – making it easy to get your rosemary fix. This simple recipe for Mediterranean rosemary roasted potatoes is one of my favorite rosemary recipes. With only six ingredients (two of them are salt and pepper!), you can make this healthy potato recipe any time you want.

To make these crispy, golden brown potatoes, you will need these six simple ingredients: potatoes, olive oil, salt, pepper, garlic and fresh rosemary. You coat the potatoes in the rosemary mixture then roast them until they're crispy and golden.

Serve these fragrant potatoes as a side dish with your favorite dinner recipes. Or, serve them as an appetizer or snack with your favorite dipping sauces. I served them with salmon, then later as a snack with my salmon dipping sauce. So easy and delish!

Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 60 minutes (ovens vary)
Total Time: 70 minutes
Servings: 6

Ingredients

• 1 1/2 pounds small potatoes (such as fingerlings, Yukon gold, marble potatoes), cut in half
• 2 1/2 tablespoons extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 4 garlic cloves, minced
• 3 tablespoons fresh rosemary, chopped

Here's how to make it:

1. In a small mixing bowl, add the olive oil, salt, pepper, garlic and rosemary. Stir to thoroughly blend.
   
2. Put the potatoes into a large mixing bowl. Pour the rosemary mixture over the potatoes in the bowl and toss until potatoes are coated in the mixture. Season with additional salt and black pepper, to taste, if desired. (I used a combination of fingerling and marble potatoes, but this would work well with small Yukon gold or red potatoes, too.)
   
3. Pour the coated potatoes in a single layer into a 13x9-inch baking dish.
   
4. Bake in a preheated 400-degree F oven for about 60 minutes, stirring once or twice during baking to ensure even browning, until crispy and golden. Remove from oven and serve as a side dish or as an appetizer with your favorite dipping sauces. Store leftovers in a container in the refrigerator and reheat in the oven for maximum crispiness.
   

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