I made Ina Garten's roasted potatoes, and they're the easiest holiday side dish

To make a pan of Garten's potatoes at home, you'll need: 

• 1 ½ pounds of small red and white-skinned potatoes 
• 2 tablespoons of fresh rosemary leaves, minced 
• 3 cloves of garlic, minced 
• ⅛ cup of "good" olive oil 

Garten recommends cutting the potatoes into halves or quarters. I opted for quarters. 

I finished all my prep in a matter of minutes. 

I also threw in ¾ teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper, per Garten's instructions.

My potatoes were already smelling delicious. 

Garten says the potatoes should be well-coated, so I made sure to mix them well.

I spread the potatoes out to make sure they were distributed in one layer.

I baked my potatoes in the oven at 400 degrees Fahrenheit for one hour. I flipped them twice — at the 20-minute and 40-minute mark — to ensure everything browned evenly. 

But remember, every oven is different. Garten says to make sure to cook the potatoes until they're browned and crisp. 

The potatoes had developed a gorgeous golden hue, with the flecks of rosemary adding nice pops of color.

The entire kitchen smelled incredible, and my family couldn't wait for dinner. 

Garten's rosemary roasted potatoes had a delightfully crispy exterior that gave way to the warm and creamy middle — perfection. 

And the rosemary brought such a burst of surprising flavor to a dish we all know and love. Both my parents were huge fans. 

"I don't usually use rosemary in my cooking, as I'm an oregano lover, but I'll use it in the future with potatoes," my mom said. 

"It's very good," my dad added. "And a healthier alternative to potato gratin or mashed potatoes." 

With so many dishes to juggle on a holiday menu, Garten's recipe is a great way to get delicious potatoes on the table with as little effort as possible. 

Looking for a little more potato inspiration? My dad's classic Greek roasted potatoes are another surefire hit.