Easy Roasted Potatoes with Rosemary & Sage

These roasted potatoes with rosemary and sage are the easiest side dish you'll ever make!!!

Course Side Dish

Cuisine American, Mediterranean

Keyword easy roasted potatoes, roasted potatoes, rosemary potatoes, rosemary sage potatoes, sage potatoes

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 223kcal

Author Sonila

Equipment

Oven
Sheet Pan

Ingredients

2 lbs small potatoes your choice of honey gold, red potatoes, purple potatoes etc
8 oz chicken broth homemade or store bought
3 fresh rosemary twigs
4 fresh sage leaves
1 tbsp salt
0.5 tsp pepper
5 tbsp olive oil

Instructions

Start by preheating oven to 400 degrees Fahrenheit.
Chose small potatoes with thin skin for this dish since you are not going to peel them. Wash them and then chop them in half while the oven is preheating. Place the cut potatoes on a sheet pan or baking dish.
Pour the chicken broth over them. Then spread evenly on top the rosemary leaves. Keep 1 twig for decoration later.
Cut the sage leaves in smaller pieces. Spread them around the baking dish as well. Sprinkle the whole thing with salt, pepper and then olive oil.
Bake for about 45 minutes or until golden brown. Let cool for a bit before serving.

Notes

Since I'm using a little bit of broth in this dish, I want to caution you about salt. Usually chicken broth has some salt in it (unless you make it with no salt or buy the unsalted one). Add salt to taste but keep in mind that chicken broth might already have some so adjust accordingly.

Nutrition