I love potatoes, in pretty much any form. French fries, baked potatoes, and now–roasted potatoes. It’s really becoming a problem.
The great thing about this specific recipe (which was a huge hit in my house) is how adaptable it is. Don’t like Rosemary? Sub in whatever spices/seasonings you want. I think next time we’ll try oregano. 🙂
Roasted Rosemary Potatoes
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 tablespoons fresh rosemary, minced
1/2 teaspoon kosher flake salt
Freshly ground pepper, to taste
2 pounds red potatoes, cut into chunks. Ideally you would quarter them, but my potatoes were giant, I had to cut them more.
1) Preheat oven to 400 degrees.
2) In a large bowl, toss potatoes, olive oil, garlic, rosemary, salt, and pepper. Spread potatoes on a baking sheet lined with aluminum foil. Make sure potatoes are spread out in a single layer.
3) Roast potatoes until they are brown and crisp, about an hour. Flip potatoes every 20 minutes until they’re done to ensure they brown evenly.
DH loved, loved, loved this recipe. I loved that it was super easy and pretty tasty. I served it with some grilled chicken (recipe to come later) and a simple salad, and it was a perfect weeknight dinner!
Recipe from Ina Garten.