Crispy Roasted Mini Red Potatoes

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.

Wash 1.5 pounds of mini red potatoes thoroughly. Depending on their size, halve or quarter them so they are roughly uniform in size for even cooking. Smallest ones can remain whole.

In a large bowl, combine the cut potatoes with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1 tablespoon of chopped fresh rosemary. Toss well to ensure all potatoes are evenly coated.

Spread the seasoned potatoes in a single layer on the prepared baking sheet. Avoid overcrowding, as this will steam the potatoes instead of roasting them crisp. Use two baking sheets if necessary.

Roast for 30 minutes, or until the potatoes are tender on the inside and crispy and golden brown on the outside. Flip them halfway through cooking to ensure even browning.

Remove from oven and serve immediately as a delicious side dish.