Easy locally grown red potatos with fresh rosemary and thyme
Roasted red potatos with rosemary
Easy roasted red potatos with fresh rosemary and thyme
- 5-6 red potatos, scrubbed clean
- 2 tablespoons fresh rosemary, minced, dried is nice too
- 2 tablespoons fresh thyme, minced; dried also works
- 1 tablespoon dried granulated garlic, It"s not essential to the recipe but amps up the taste
- 1 tablespoon dried granulated onion, also not essential ,but darn yummy
- 3 tablespoons peanut oil, any high temperature oil will suffice
Roasted red potatoes with rosemary and thyme
- Heat your oven to 425 degrees. I like to put my roasting pan in the oven while it is heating.
- Scrub all the dirt from the potatos and cut into halves then quarters. Place all the potatoes in a large bowl.
- Take all the woody stems from your fresh herbs and throw them out. Mince your herbs with a knife. If using dried herbs, I recommend either rough chopping or rubbing the herbs through your fingers to bring out the essential oils.
- Pour about two to three tablespoons of oil over the potatos, add the herbs and fresh ground pepper. Mix thoroughly. I don't use salt because we use ketchup and that already has salt. Frankly, if you use the freshest ingredients, you just don't need the salt.
- Take the pre-heated roasting pan out of the oven carefully. Pour the potatoes into the pan. My roasting pan has handles that get 2nd degree burn hot, so use caution.
- Place the pan back in the oven for 20 minutes. Carefully take the pan out of the oven and flip each potato on its other side and bake another five to 10 minutes until all the potatos are golden brown. Serve while hot and step back and enjoy the compliments!
Locally grown red potatos with fresh rosemary and thyme
I like to visit every farmers market in town. I can tell you where to buy the freshest and tastiest fruits and vegetables available. This is one of the keys to healthy eating. It also offers some fabulous savings. When cooking with the best ingredients you can make your friends and family think you are the next great chef!
If you have never tasted fresh-picked or actually dug up potatoes then you are so missing out. I highly recommend you seek them out. They have a wonderful fresh flavor with a super creamy and delicious texture, unlike the potatos you buy at the big chain stores. They can sometimes store potatoes for up to 6 months before you see them on your plate. Ick!
I am using peanut oil in this recipe because it stands up to the high heat which gives that nice carmelization you are looking for in a roasted vegetable and it adds a very light flavor that will have some folks ask you if you fried them!
Lastly, I put my roasting pan in the oven while it heats so the pan gets a headstart on the heating process. It cuts down on cooking time, energy use and helps add that crispy texture everyone loves. I had 2 potato wedges leftover from this recipe, and believe or not, diced them up and added them to an omelet the next morning. Comfort food, baby!