Rosemary Roasted Potatoes

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We have been roasting these potatoes and variations thereof,  for a long time! They are simple, quick to make & are a delicious accompaniment to so many menus; including various  meats, chicken or for brunch with eggs & sausages. My husband makes the best ones!  To change things up, you can omit the rosemary and throw in a couple of bay leaves.

8 Servings

16 red skinned potatoes or other new potatoes, approximately 2” in diameter
4 – 6 Tbsp. EVO
Salt & freshly ground black pepper to taste
1 – 5”  long branch of fresh rosemary, needles removed from stem & chopped
1 large clove garlic and/or  thick slices of onion

Preheat oven to 400 – 425 F. Oil or spray with cooking spray, a large ovenproof glass or ceramic baking dish. Cut the potatoes into quarters; add to the dish; drizzle with EVO; sprinkle with the rosemary, salt & pepper to taste. Place in the oven for 20 minutes. Gently lift & turn the potatoes & return to the oven. Bake for approximately another 20 minutes, until crisp & golden brown.

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