Oven-Roasted Red Potatoes with Rosemary

Sometimes the most delicious dishes are made with the simplest ingredients. These oven-roasted red potatoes are a perfect example – beautifully golden on the outside, soft and tender on the inside, and filled with the wonderful aroma of rosemary.

The little secret behind this recipe is the way the potatoes are cut and arranged. Instead of spreading them across a regular baking tray, they are placed upright in a muffin tin. This gives them a lovely roasted finish and helps each piece develop an appetising golden crust.

This is an easy homemade recipe that works beautifully as a side dish with meat or fish, or simply enjoyed on its own with your favourite dipping sauce.

Ingredients

1 kg red potatoes
3–4 tbsp olive oil
1 tsp dried rosemary
½ tsp black pepper
1 tsp salt, or to taste
½ tsp paprika (optional)
1–2 garlic cloves (optional)

Instructions

Wash the red potatoes thoroughly under running water. There is no need to peel them, as the skins become delicious and fragrant when roasted.
Cut the potatoes into halves or quarters, depending on their size.
Place them in a large bowl and add the olive oil, salt, black pepper and rosemary.
Toss everything together until all the potato pieces are evenly coated with the oil and seasoning.
Lightly grease the individual holes of a muffin tin.
Arrange the potato pieces upright in the muffin tin, with the cut sides facing upwards or slightly tilted.
Preheat the oven to 200°C (180°C fan).
Roast for approximately 35–45 minutes, until the potatoes are tender inside and beautifully golden brown on the outside.
Check with a fork to make sure they are cooked through. If needed, leave them in the oven for a few extra minutes.

Serving Suggestions

Serve the potatoes warm, sprinkled with a little fresh rosemary or chopped parsley. They taste wonderful with garlic sauce, natural yoghurt dip or a homemade creamy dressing.