Roasted Potatoes with Rosemary

One of my favorite things to cook as a side dish is Roasted Potatoes with Rosemary and Garlic. You don’t like garlic? Too bad! Move on! You need a taste bud makeover! Haha.. just kidding. It can be made without garlic.

I like to start cooking them on the stove top with a pot that is safe for the stovetop and can be put into the over. My go to pan for a lot of my yummy kitchen adventures is my IMUSA Ceramic Caldero pot/pan. To say I love this pan is an understatement. It has quickly replaced many of my much more expensive pots and pans. I use it all the time for lots of things.

This recipe is super simple, however, will impress anyone who is lucky enough to get to eat these Roasted Potatoes with Rosemary. Trust me when your family gets home they will automatically comment on how delicious these smell.

If you are lucky enough to have leftovers these Roasted Potatoes with Rosemary can be used in all kinds of stuff – like salads. Check out this delicious second day use of Roasted Potatoes with Rosemary – Nicoise Salad with Roasted Rosemary Potatoes.

 

Roasted Rosemary Potatoes
Roasted Potatoes with Rosemary
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Beautiful fresh rosemary meets eye popping red potatoes - the marry and live happily ever after. Just sayin.
Servings Prep Time
6 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
40 minutes
Roasted Rosemary Potatoes
Roasted Potatoes with Rosemary
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Beautiful fresh rosemary meets eye popping red potatoes - the marry and live happily ever after. Just sayin.
Servings Prep Time
6 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
40 minutes
Ingredients
  • 3 lb Red Potatoes
  • 1 Container Fresh Rosemary
  • 2 tbsp olive oil I prefer extra virgin for the taste.
  • Salt & Pepper to taste
  • 1 tbsp Fresh Minced Garlic You can buy it already minced or you can do it yourself.
Servings: people
Units:
Instructions
  1. Wash the potatoes and rosemary. I am not a germaphobe, however these suckers were probably once buried in dirt and cow poo.
  2. Heat your oven to 400 degrees.
  3. Red potatoes come in a couple different sizes. Some you can cut in two. Some you may need to cut into 4 or more. I like them to be about 1.5" x 1.5". They don't have to be perfect. Just keep in mind that you want a uniform size so that your red potatoes cook at the same rate.
  4. Add your olive oil to your pan and turn onto a medium to medium high heat. Let the pan warm up and then add your potatoes.
  5. Add some salt to your mix. Just a little - you'll wanna add more later along with your pepper.
  6. Cover your red potatoes and let them cook for at least 6-8 minutes undisturbed.
  7. Now it's time to get the rosemary started. Remove the big stem and roughly chop the rosemary. I like leaving it a little bulky for texture and flavor.
  8. Stir your red potatoes. You should see a nice golden brown color on the potatoes that were cooking on the bottom. Add a bit more salt. Be careful!! Don't over do it! Cook for another 6 - 8 minutes undisturbed.
  9. Once the potatoes have been cooking for about 25 minutes add the rosemary and garlic. Stir and cook for another 5 minutes with the lid on. Your total stovetop time should be approx 30 minutes.
  10. Remove lid and place the pan in the oven. MAKE SURE IT IS OVEN SAFE!! Don't have one? Check out what I use - above. Cook for about 10 minutes. Cooking in the oven crisps the potatoes giving them that yummy roasted texture and flavor
  11. Serve immediately - don't put the lid back on!! It will soften the crispiness of the oven.
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