As my rosemary plant continues to flourish, so continues my search for tasty recipes using rosemary. I recently made Herbed Balsamic Grilled Chicken, which required a suitable accompaniment. For some reason it was just screaming potatoes to me.
This recipe for Rosemary Roasted Potatoes has a nice short list of ingredients and could not be any easier. It is very hands off, which worked well with cooking the rest of the meal on the grill (or doing whatever else you need to do).
The only changes I made from the original recipe were adding more garlic and increasing the amount of potatoes to use up my 2 pound bag. Otherwise, this recipe is absolutely THE perfect go-to recipe for roasted potatoes.
Rosemary Roasted Potatoes
Serves 6 to 8
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 tablespoons fresh rosemary, minced
1/2 teaspoon kosher flake salt
Freshly ground pepper, to taste
2 pounds red potatoes, quartered
Preheat the oven to 400 degrees.
- Cut potatoes in quarters and put in bowl with the olive oil, garlic, rosemary, salt and pepper. Toss making sure potatoes are well-coated.
- Dump potatoes on a foil-lined rimmed baking sheet and spread out so they are 1 layer.
- Roast in oven for at least an hour, or until browned and crisp. Flip twice during cooking to ensure evenly browning.
Slightly adapted from Ina Garten
