prep 5 min
cook 25–35 min
serves 4
oven, 425°F
Preheat the oven to 425°F.
In a bowl, toss the halved potatoes with olive oil, rosemary leaves, salt, and black pepper until evenly combined.
Spread the seasoned potatoes in a single layer on a baking sheet for even cooking and browning. Roast for 25-35 minutes or until golden brown and crispy at the edges, tossing halfway through.
Allow to cool before tossing with fresh arugula leaves and pickled red onions (if using). Serve with your favorite protein.
