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.
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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