Garlic Rosemary Roasted Potatoes

We’re a meat and potatoes family, always on the lookout for new ways to prepare spuds. And while we love mashed potatoes with a rich gravy on our dinner table we never pass up an opportunity to try a new recipe. Especially when it’s simple and only takes minutes to prep. Add to that a great blend of seasonings and you’ve got Garlic Rosemary Roasted Potatoes.

Garlic Rosemary Roasted Potatoes | Recipe on PocketChangeGourmet.com

This is so easy to prepare, a quick wash and chop of the potatoes, any variety will work. We love to use a blend of small red potatoes and Yukon Gold, the combination of the two adds to the aesthetics of the dish and we all eat with our eyes first. But it’s okay if your budget is restricted or you only have large potatoes in the pantry, just chop them into 1 inch thick chunks and prepare them as you would smaller potatoes. You’ll still love it.

Garlic Rosemary Roasted Potatoes | Recipe on PocketChangeGourmet.com

Toss the cut potatoes in a large bowl along with the other ingredients and you’re ready to roast them.

You can change up the the herbs and spices you use but I’d not change the olive oil. Until a year ago you couldn’t get me to use the stuff. I always thought it would overpower the flavor of the dish and let’s face it, it’s not always the most budget friendly option but it is a healthier alternative and you can find more reasonably price brands than before.

Garlic Rosemary Roasted Potatoes | Recipe on PocketChangeGourmet.com

Roasting in the oven gives these little nuggets a richness and depth that can be achieved no other way. Add to that the earthiness of the rosemary and bite of the fresh garlic and I really don’t know a better way to make them.

Here are 3 of our favorite potato recipes…

Favorite Potato Recipes on PocketChangeGourmet.com

Traditional Mashed Potatoes | Loaded Potato Bites | Loaded Red Potatoes

5 from 1 reviews
Garlic Rosemary Roasted Potatoes
 
Prep time
Total time
 
A quick and easy way to prepare potatoes for your family. Recipe from PocketChangeGourmet.com
Ingredients
  • 1½ to 2 pounds of small Yukon Gold or red potatoes, we like to use a blend to add eye appeal and taste
  • ¼ cup of olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons dried rosemary
  • 1 teaspoon of kosher salt
  • ¾ teaspoon course ground black pepper
Instructions
  1. Quarter the potatoes into a large bowl.
  2. Add the remaining ingredients into the bowl and toss to coat the potatoes.
  3. Place the potatoes on a baking sheet, spread out into a single layer to ensure even cooking.
  4. Place into a 375 degree F oven that has been preheated.
  5. Cooking time will vary depending on the type and size of potatoes you use, but they will take at least an hour. Use a spatula to turn the potatoes 2 or 3 times during cooking to ensure even browning.
  6. Best served hot.
Notes
Recipe inspired by Ina Garten's Rosemary Roasted Potatoes.

 

Comments

  1. These look delish! I’ll definitely have to try them!

    I found you through Tatertots & Jello Weekend Wrap Up.
    Heather @ What Does She Do All Day? recently posted..Peppermint SurpriseMy Profile

  2. We love these too! Sometimes, I crank the oven up to 400 or even 450 to make the outsides a little more crispy! I also recently mixed some white potatoes and sweet potatoes with EVOO and rosemary (no garlic for these!!). Delicious. We especially love these with pork ribs or chops.

    My mom roasts potatoes diced the same way with a packet of dry onion soup mix and oil. I prefer the simplicity of garlic and rosemary.

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