{"id":844,"date":"2020-01-17T13:33:49","date_gmt":"2020-01-17T18:33:49","guid":{"rendered":"http:\/\/ddpskitchen.com\/?p=844"},"modified":"2020-01-27T22:35:02","modified_gmt":"2020-01-28T03:35:02","slug":"roasted-rosemary-potatoes","status":"publish","type":"post","link":"http:\/\/ddpskitchen.com\/index.php\/2020\/01\/17\/roasted-rosemary-potatoes\/","title":{"rendered":"Roasted Rosemary Potatoes"},"content":{"rendered":"

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.<\/p>\n

Keys to Make this Great\u2026<\/h3>\n
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Roasted Rosemary Potatoes<\/figcaption><\/figure>\n

FLIP THEM!!! Please remember to flip every 20 minutes or they will BURN.\u00a0 They might stick a little bit to the pan prior to the first flip.\u00a0 If you are afraid of this, spray the pan with a cooking spray thoroughly before adding the potatoes.<\/p>\n

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

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.<\/p>\n

I shouldn’t have to say this, but the smaller the potato chunks the shorter the cooking time.\u00a0 So, keep an eye on them after 30 mins if you cut into smaller pieces.<\/p>\n

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.<\/p>\n

Enjoy, and please comment below with your ratings!<\/p>\n

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Potatoes straight out of the oven<\/figcaption><\/figure>\n
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Roasted Rosemary Potatoes as a side dish with Steak covered in Marsala Mushroom Gravy and Brussel Sprouts.<\/figcaption><\/figure>\n
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