Texas Rosemary & Garlic Roasted Potatoes

Serves 4 | Ready in 30–35 minutes

Crispy on the outside, tender on the inside, and infused with rosemary and garlic—these potatoes are an easy, go-to side for everything from grilled meats to brunch eggs.

Ingredients:
1½ lbs Gold or Red Potatoes, cut into chunks

2 tbsp Olive Oil

2 cloves garlic, minced

1 tbsp fresh Texas-grown rosemary, finely chopped

Salt & freshly cracked black pepper

Optional: lemon zest or grated cheese for garnish

Instructions:
Preheat Oven:
Set to 425°F. Line a baking sheet with parchment paper.

Season the Potatoes:
Toss potatoes with olive oil, garlic, rosemary, salt, and pepper. Spread evenly on the baking sheet.

Roast:
Roast for 25–30 minutes, flipping once halfway, until golden and crispy on the edges.

Serve:
Finish with a sprinkle of lemon zest or cheese if desired. Serve hot alongside your favorite mains.

Serving Ideas:
Pair with Peeler Farm Wagyu Sirloin Steak, roast chicken, or grilled lamb

Toss into a grain bowl with sautéed greens and a soft-boiled egg

Use leftovers in breakfast hash with Pasture-Raised Eggs