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We’re a meat and potatoes family, always on the lookout for new ways to prepare spuds. And while we love some mashed potatoes with a rich gravy on our holiday 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.
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.
Toss the cut potatoes in a large bowl along with the other ingredients and you’re ready to roast them.
Simple… Easy… Quick
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 conscious alternative but it is a healthier alternative and you can find more reasonably price brands than before.
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.
A quick and easy way to prepare potatoes for your family. Recipe from PocketChangeGourmet.com
Ingredients
- 1 1/2 to 2 pounds of small Yukon Gold or red potatoes, we like to use a blend to add eye appeal and taste
- 1/4 cup of olive oil
- 3 cloves garlic, minced
- 2 tablespoons dried rosemary
- 1 teaspoon of kosher salt
- 3/4 teaspoon course ground black pepper
Instructions
- Quarter the potatoes into a large bowl.
- Add the remaining ingredients into the bowl and toss to coat the potatoes.
- Place the potatoes on a baking sheet, spread out into a single layer to ensure even cooking.
- Place into a 375 degree F oven that has been preheated.
- 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.
- Best served hot.
Notes
Recipe inspired by Ina Garten's Rosemary Roasted Potatoes.
Holiday Recipes and Gifts from the Kitchen
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{ 1 comment… read it below or add one }
These look delish! I’ll definitely have to try them!
I found you through Tatertots & Jello Weekend Wrap Up.
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