Roasted Rosemary Potatoes

Lightly crispy on the outside and so tender on the inside. A plant-based, oil-free, and very simple recipe that is perfect as a meal or to serve as a side.

 
Roasted Rosemary Potatoes | Plant-Based, Vegan, Oil-Free, Easy Beginner Recipe  © Elena Hollenhorst

Roasted Rosemary Potatoes | Plant-Based, Vegan, Oil-Free, Easy Beginner Recipe

© Elena Hollenhorst

Ingredients

  • 8-10 Small Red Potatoes, halved

  • 1/4 C Rosemary

  • 1 tsp black pepper

  • 1 T paprika

  • Salt to taste (optional)

Method

  1. Preheat oven to 200 degrees C.

  2. On the stove, steam potatoes for 15 minutes. Remove from heat, drain water, and transfer the potatoes to a mixing bowl. Toss with black pepper, paprika, and salt until the potatoes are evenly coated. The moisture from steaming should help the spices stick.

  3. Line a baking sheet with parchment paper.

  4. Spread the rosemary over the pan. Place potatoes face down/ cut-side down on top of the rosemary (see photo below).

  5. Bake for 45-60 minutes or until tender all the way through. You can test the tenderness with a fork or toothpick.

Roasted Rosemary Potatoes | Plant-Based, Vegan, Oil-Free, Easy Beginner Recipe  © Elena Hollenhorst

Roasted Rosemary Potatoes | Plant-Based, Vegan, Oil-Free, Easy Beginner Recipe

© Elena Hollenhorst

Roasted Rosemary Potatoes | Plant-Based, Vegan, Oil-Free, Easy Beginner Recipe  © Elena Hollenhorst

Roasted Rosemary Potatoes | Plant-Based, Vegan, Oil-Free, Easy Beginner Recipe

© Elena Hollenhorst

Steam your potatoes before baking!  © Elena Hollenhorst

Steam your potatoes before baking!

© Elena Hollenhorst

Place the potatoes on the rosemary!  © Elena Hollenhorst

Place the potatoes on the rosemary!

© Elena Hollenhorst