Roasted Rosemary Potatoes

Roasted Rosemary Potatoes
Skillet and potatoes just go together. Well, if you ask me, any food made in a skillet tastes so much better. This dish is so simple, and I always have to make a double batch because my family cannot have enough of these potatoes when I roast them.
They go so well with any meat or fish. Usually, I serve them with grilled chicken and mixed greens salad. Also, if you by any chance have leftovers, these potatoes make an amazing potato salad.
There is nothing more satisfying than placing a roasted potato in your mouth… it’s like a burst of flavor. Just love these delightful potatoes that you could serve any day of the week or for a weekend cook-out.

Roasted Rosemary Potatoes

Skillet and potatoes just go together. Well, if you ask me, any food made in a skillet tastes so much better. This dish is so simple, and I always have to make a double batch because my family cannot have enough of these potatoes when I roast them
Course Side Dish
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 1 lb young red or white-skinned potatoes or multi-colored potatoes
  • 3 cups water + 1/2 tablespoon Salt
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt
  • 1 tablespoon minced fresh rosemary leaves
  • 1 teaspoon dried parsley

Instructions

  1. Boil 3 cups of water with a half tablespoon of salt and prewashed potatoes. Boil for about 15 minutes at high heat.
  2. Preheat oven to 400 degrees Fahrenheit.
  3. After boiling the potatoes, drain out them and transfer the potatoes to a skillet, then spread out into 1 layer.
  4. Toss the potatoes with olive oil, black pepper, sea salt, rosemary and dried parsley.
  5. Bake for about 40 minutes or until the potatoes are somewhat golden and tender. If the fork goes through them easily then they are done. Make sure to turn them around with a spatula or similar at half time during cooking to assure even browning.

Recipe Notes

You may add other herbs such as thyme. You can use medley potatoes, or any small or young potatoes for this dish or a mixture of all. For a bigger family, use more potatoes, just make sure that they are roasted in one layer. If you have any bacon drippings use it for this. You won't be sorry if you eat bacon, of course.

Roasted Rosemary Potatoes

MUCH LOVE, AND PEACE TO ALL…
SANDRA 


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