Crispy Outside. Soft Inside.
This is one of those side dishes that goes with everything.
Golden, crispy potatoes with a soft center and just the right amount of rosemary flavor.
Simple ingredients. Big payoff.
Ingredients
- 1.5–2 lbs baby potatoes (halved or quartered)
- 3 tablespoons Seven Barrels Rosemary Extra Virgin Olive Oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, smashed
- Optional: fresh rosemary for garnish
Instructions
- Preheat oven to 425°F
- Toss potatoes with olive oil, salt, pepper, and garlic
- Spread evenly on a sheet pan (cut side down for best crisp)
- Roast for 30–40 minutes until golden and crispy
- Flip halfway through for even browning
- Remove and garnish with fresh rosemary if desired
- Serve immediately
Why This Works
High heat + olive oil = crispy texture.
The rosemary olive oil:
- coats evenly
- adds flavor without extra steps
- infuses the potatoes as they roast
No need for complicated seasoning.
Make It Anytime
Perfect for:
- weeknight dinners
- meal prep
- holiday sides
- grilling season
This is a go-to side you’ll use over and over.
The Flavor That Makes the Difference
Seven Barrels Rosemary Extra Virgin Olive Oil brings a clean, herb-forward flavor that turns simple potatoes into something memorable.
Pro Tip
Don’t overcrowd the pan.
If the potatoes are too close together, they steam instead of crisp.
Give them space.
Pair It With
- Chicken
- Steak
- Pork chops
- Eggs for breakfast
