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Roasted Potatoes with Rosemary

Updated on November 20, 2011

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.



The Recipe!

You'll need:

  • about 2 pounds of potatoes, either Russetts, Yukon Golds or red, scrbbed and cut in large cubes
  • 3-4 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 4-5 cloves fresh garlic, peeled, and very roughly chopped
  • 2 tablespoons fresh rosemary, minced
  • kosher salt to taste
  1. Preheat the oven to 400F.
  2. Place the potatoes in a large bowl (or a ziplock baggie), and add the olice oil, salt, pepper, garlic pieces and rosemary. Toss together until well coated.
  3. Place on a large baking sheet, spreading them out in a single layer.
  4. Roast at 400F for about an hour, until golden brown and crispy. Stir once or twice during roasting to ensure even browning.
  5. Remove potatoes from the oven. Taste, and adjust for salt and pepper. Sprinkle with freshly chopped parlsey if desired, and serve immediately.


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    • DixieMockingbird profile image

      Jan Charles 6 years ago from East Tennessee

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

    • Specialk3749 profile image

      Karen Metz 6 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.