Wednesday, January 28, 2015

Rosemary Roasted Potatoes

The recipe today is a huge (like top ten) favorite of me & my husband. I'm not even kidding you when I say, we eat this as one of our supper side dishes an average of 2-3 times a week. I mean, we like potatoes in general, but this recipe - as some like to say - is the bomb diggity! They are so good & actually the way they're cooked is really good for you. The skins are still on & they're not loaded with all kinds of delicious cream & butter like mashed potatoes, so basically you can eat large portions of these without feeling the slightest bit guilty. You're welcome. ;)

Red potatoes taste the best for this recipe (& look the prettiest) but I have also used Russet potatoes and they work great as a substitute if you don't have red potatoes on hand.

I prefer using fresh Rosemary - the taste & smell are far superior to dried - but I was all out of that and had to use this. Penzey's Spices are my absolute favorite but really any brand will work.

The seasonings for these potatoes are so simple, yet so surprisingly flavorful. They just have rosemary (of course), kosher salt, pepper, olive oil, & garlic. 

Just mix it all up...
(I love the combination of colors here, the red & white potatoes with the green rosemary and black pepper is very pleasing to the eye!)

And into the oven it goes!

Enjoy as a single dish meal like I did the other night. ;)

Or as a side dish to a meal as my husband did.

These go great with just about any meat/main dish and are perfect for big gatherings or holidays because they're so simple to throw together but they look/taste more complicated. ;)

Happy Cooking!

Rosemary Roasted Potatoes *Makes 3-4 servings*

1 1/2 pounds small red skinned potatoes
1/8 c. olive oil*
3/4 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1 tblsp. minced garlic (3 cloves)**
2 tblsp. minced fresh rosemary leaves

1.  Preheat the oven to 400 degrees.

2.  Cut the potatoes in half or quarters in a bowl with the olive oil, salt, pepper, garlic, & rosemary.  Toss until the potatoes are well coated. Dump the potatoes on a baking sheet & spread out into 1 layer (you don't want the potatoes to be scrunched together on top of each other as that will affect the cooking). Roast in the oven for at least 1 hour or until browned & crisp. Flip twice with a spatula during cooking to ensure even browning.

3.  Remove the potatoes from the oven & serve.

*Do Not substitute vegetable or canola oil for the olive oil as that does affect the taste here
** You can use garlic powder in place of the garlic cloves - each clove equals 1/8 tsp. of garlic powder

--Recipe from Food Network: Ina Garten--

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