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Roasted Potatoes With Rosemary

Updated on November 11, 2017
DixieMockingbird profile image

Jan has been cooking and writing about food for over twenty years, and has cooked on multiple television stations, including Food Network.

Rosemary Roasted Potatoes

Crispy on the outside, fluffy and tender inside and fragrant with fresh rosemary and garlic, rosemary roasted potatoes are an easy and delicious recipe you'll use again and again!
Crispy on the outside, fluffy and tender inside and fragrant with fresh rosemary and garlic, rosemary roasted potatoes are an easy and delicious recipe you'll use again and again!

There is something about the fragrance of rosemary that is indescribable. Woody, herbaceous, rich - yes. But there is an indefinable something else that whispers 'Mmmm' when you encounter it. Potatoes roasting off, in combination with garlic doing its own roasting thing together WITH rosemary? Well now - that's the kind of fragrance the big cleaning companies need to figure out how to put in their scented candles.

On top of that they are inexpensive - always a plus. And did I mention quick? They go together in moments. Oh - and easy? No special equipment needed, and you can even be free and easy with the measurements.

And while the fragrance is heavenly, the taste is everything the smells promise. Creamy, crunchy potatoes, sweet buttery garlic, the evergreen notes of rosemary - all of these explode in a comforting pop when you bite into one of these little beauties. Rosemary roasted potatoes pair beautifully with all kinds of meats, although they seem to especially sing when combined with other roasted things - be it chicken, turkey, lamb, pork or beef. They work just as easily - and deliciously - on a casual table as they do on a holiday one. Give these a try and you'll find they quickly become a standard at your house.

 

Rosemary Roasted Potatoes - Ingredients

Rosemary Roasted Potatoes - Ingredients

  • about 3 pounds of potatoes, either Russets, Yukon Golds or red, scrubbed and cut in large cubes
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 2 teaspoons garlic powder
  • 2 tablespoons fresh rosemary, minced

Rosemary Roasted Potatoes - Directions

Rosemary Roasted Potatoes - Directions

  1. Preheat oven to 400F°. Line a baking sheet with foil and set aside.
  2. Cut potatoes into cubes - the smaller the cubes, the more crispy surface you'll have. I like to aim for about 1 inch in size.
  3. Mince rosemary. Place potatoes and rosemary onto the baking sheet. Sprinkle with salt, pepper and garlic powder. Drizzle with olive oil and toss well to combine.
  4. Roast potatoes for about 40 minutes, stirring halfway through, until golden and crispy. That's all there is to it!

Pick Your Favorite Potatoes

This recipe works with several types of potatoes, so it's versatile. Russet potatoes, Yukon golds or red potatoes are all great - so pick your favorite!
This recipe works with several types of potatoes, so it's versatile. Russet potatoes, Yukon golds or red potatoes are all great - so pick your favorite!

Fresh Rosemary is Key

In a pinch you could use dried rosemary for this recipe, but the results won't be as nice. Use half the amount of dried rosemary as you would fresh.
In a pinch you could use dried rosemary for this recipe, but the results won't be as nice. Use half the amount of dried rosemary as you would fresh.

Rosemary Roasted Potatoes Ready for the Oven

A few simple ingredients - rosemary, salt, pepper, garlic powder and olive oil - are all you need to use for excellent results.
A few simple ingredients - rosemary, salt, pepper, garlic powder and olive oil - are all you need to use for excellent results.

Rosemary Roasted Potatoes

Crispy, tender, fragrant and delicious - rosemary roasted potatoes are a quick and easy dish that everyone loves.
Crispy, tender, fragrant and delicious - rosemary roasted potatoes are a quick and easy dish that everyone loves.

© 2010 Jan Charles

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    • DixieMockingbird profile image
      Author

      Jan Charles 7 years ago from East Tennessee

      Very true! And no messing with frying them twice either!

    • Specialk3749 profile image

      Karen Metz 7 years ago from Michigan

      I have made potatoes like this before and they are great! It is a better alternative to fried or french fried potatoes.