Wash the rosemary and chop them into small pieces.
Pat them dry and add it to a wide bowl.
Also cover your baking tray with parchment paper or aluminum foil and grease them with oil or if using a casserole pan grease it with olive oil.
If using Parchment Paper
Cover the baking tray with parchment paper or aluminum foil or with silicone mat. Make sure you parchment papers holds the 400 degree temperature. It varies with brand. The one that I use, holds upto 420 degree F, but I always prefer aluminum foil or silicone mat. If your parchment paper doesn’t hold 400 degree F, bake these at a lower temperature for a longer period.
Steps
Add the garlic infused oil oil, chopped rosemary, salt and pepper to the potatoes and toss them well.
Ensure the oil and spices are coated evenly.
Now spread this to the baking tray and bake them for 40 minutes tossing them once in between at around 20 minutes.
That’s it. Yummy roasted rosemary potatoes are ready.
Notes
I used a combo of red and yellow potatoes. But either one can be used or even purple potatoes or baby potatoes. Instead of regular salt, flavored salt or kosher salt can be used. Adjust the salt and pepper as per your preference. If you don’t have, garlic infused olive oil, you can use regular olive oil and grate about 2 cloves of garlic. I love the combo of garlic and rosemary. But garlic can be skipped too.