Roasted Rosemary Potatoes

This simple side dish makes flavorful, crispy on the outside and soft on the inside, Roasted Rosemary Potatoes with minimal prep time. I often pair these with steak or other grilled meats as the perfect complimentary starch.

Keys to Make this Great…

FLIP THEM!!! Please remember to flip every 20 minutes or they will BURN.  They might stick a little bit to the pan prior to the first flip.  If you are afraid of this, spray the pan with a cooking spray thoroughly before adding the potatoes.

Don’t be afraid to use dried rosemary, and if you do crush it with a mortar and pestle to bring out more flavor.

You can zest this up by adding 1/8 tsp of cayenne pepper to the mix which gives it a nice bit of zip without being overly spicy.

I shouldn’t have to say this, but the smaller the potato chunks the shorter the cooking time.  So, keep an eye on them after 30 mins if you cut into smaller pieces.

These potatoes can also be used as the base of a breakfast skillet by adding some crumbled breakfast sausage, eggs, and shredded cheddar cheese on top.

Enjoy, and please comment below with your ratings!

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Roasted Rosemary Potatoes

This simple side dish makes flavorful crispy on the outside and soft on the inside potatoes with minimal prep time. I often pair these with steak or other grilled meats as the perfect complimentary starch.

PREP TIME10 minutes mins

ACTIVE TIME1 hour hr

TOTAL TIME1 hour hr 10 minutes mins

Course: Side Dish

Cuisine: American

Keyword: potato, rosemary, starch

Yield: 4

INGREDIENTS

• 1 1/2 lbs potatoes
• 1/8 cup olive oil
• 3/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 tbsp minced garlic (3 cloves)
• 2 tbsp minced fresh rosemary leaves 2 tsp dried rosemary can be substituted

INSTRUCTIONS

• Preheat the oven to 400 degrees.
• Hand wash the potatoes and remove any eyes or root areas. Cut into 1 inch cubes and put into a large bowl.
• Add the olive oil, salt, pepper, garlic and rosemary (if using dried rosemary leaves crush with mortar and pestle first) to the bowl and mix together until potatoes are well coated.
• Place the potatoes on a baking sheet and spread out into one layer and put into oven.
• Allow potatoes to cook in the oven for at least 1 hour on the middle rack, or until browned and crisp. Flip potatoes every 20 mins with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve warm.

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