Pocket Knife-Style Herb-Roasted Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy, golden potatoes roasted with garlic and rosemary, featuring the perfect texture for a simple yet elegant side dish. This French-inspired vegetarian recipe, ready in about 38 minutes, pairs baby potatoes, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 28 min Serves 4 French cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Place 1.5 lbs halved baby potatoes in a large bowl.
  2. Step 2: Add 3 tbsp olive oil, 3 minced garlic cloves, 1 tbsp chopped rosemary, 1 tsp kosher salt, and 1/2 tsp black pepper to the bowl. Toss vigorously until potatoes are evenly coated.
  3. Step 3: Spread potatoes in a single layer on a parchment-lined baking sheet, ensuring they aren't crowded.
  4. Step 4: Roast for 25-28 minutes, flipping once halfway through, until potatoes are golden brown and crispy around the edges.
  5. Step 5: Remove from oven and let rest for 3 minutes before serving to allow flavors to meld.

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