These potatoes are really simple to make, but the key is cooking them low and slow for at least an hour, even an hour and a half if you have it. I serve these with most of the roasted or grilled meat that I make – the rosemary, garlic, and olive oil flavor combination just can’t be beat. These are also great to serve when entertaining – cheap, filling, and easy to prepare. Once they’re in the oven, the work is practically done.
Rosemary Roasted Potatoes
Serves 4
4 medium Russet potatoes, peeled and cubed
2 Tbsp rosemary (fresh is best but dried works just fine)
1 tsp garlic powder
2 tsp black pepper
2 tsp salt
½ cup extra virgin olive oil
1. Peel and cube the potatoes; add to a large mixing bowl
2. Chop rosemary and add it to the bowl with the garlic powder, salt, pepper, and oil
3. Toss to combine and add to a foil lined baking pan, sprayed with cooking spray
4. Bake at 350 degrees for 1 – 1 ½ hours, stirring occasionally to brown all sides
Enjoy!
- 4 medium Russet potatoes, peeled and cubed
- 2 Tbsp rosemary (fresh is best but dried works just fine)
- 1 tsp garlic powder
- 2 tsp black pepper
- 2 tsp salt
- ½ cup extra virgin olive oil
- Peel and cube the potatoes; add to a large mixing bowl
- Chop rosemary and add it to the bowl with the garlic powder, salt, pepper, and oil
- Toss to combine and add to a foil lined baking pan, sprayed with cooking spray
- Bake at 350 for 1 – 1 ½ hours, stirring occasionally to brown all sides
- Enjoy!
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