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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

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1. Peel and cube the potatoes; add to a large mixing bowl

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2. Chop rosemary and add it to the bowl with the garlic powder, salt, pepper, and oil

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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

IMG_1552Enjoy!

Rosemary Roasted Potatoes
 
Author:
Recipe type: Vegetables, Side Dish
Serves: 4
Ingredients
  • 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
Instructions
  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 for 1 – 1 ½ hours, stirring occasionally to brown all sides
  5. Enjoy!

 

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