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Toaster Oven Rosemary Potatoes Photo

Toaster Oven Rosemary Potatoes Recipe

Brie Norris
Toaster Oven Rosemary Potatoes are any easy side dish of crispy baby potatoes and fresh rosemary. They’re a tasty addition to any weeknight dinner or your holiday table.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 112 kcal

Ingredients
  

  • 1 pound Baby Potatoes (Yellow) - washed and dried
  • 1 tablespoon Olive Oil plus more for oiling the pan
  • 1 teaspoon Granulated Garlic
  • 1 tablespoon Chopped Fresh Rosemary
  • Fine Sea Salt
  • Black Pepper

Instructions
 

  • Adjust your toaster oven cooking rack to the bottom position, select the ‘Bake’ setting, and preheat to 400°F. Lightly oil a rimmed baking sheet.
  • Cut the potatoes in half or quarters if larger. You’re shooting for pieces that are about 1/2-inch to 3/4-inch thick.
  • In a medium bowl, combine potatoes, olive oil, garlic, rosemary, salt, and black pepper. Toss well to coat.
  • Transfer potatoes to the prepared baking sheet and arrange in a single layer with the cut sides facing the pan.
  • Roast potatoes, flipping occasionally, until golden, crispy, and fork tender about 30 to 45 minutes depending on the size of your potatoes.

Notes

  • Convection Toaster Oven Adjustments: Reduce the temperature to 375°F and cook for 25 to 35 minutes.

Nutrition

Calories: 112kcalCarbohydrates: 18gProtein: 2gFat: 4gSodium: 7mgFiber: 2gSugar: 1g
Keyword Dinners, Potatoes, Roasted, Rosemary, Side Dishes, Toaster Oven Cooking, Vegetables, Vegetarian
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