Roasted Rosemary Potatoes

Roasted Rosemary Potatoes are such an amazing side dish. This potatoes literally go well with everything, or you could eat it just like this.

Roasted Rosemary Potatoes

Let us get something clear, skillet and potatoes just go together like butter and bread.

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.

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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.

Roasted Rosemary Potatoes

There is nothing more satisfying than placing a roasted potato in your mouth- it’s like a burst of flavour.

I just love these delightful Roasted Rosemary Potatoes that you could serve any day of the week.

Perhaps for a weekend cook-out with some juicy steak or just snack on them like watching your favourite show. I know! I’ve done that before.

Recipe

If you get inspired and make Roasted Rosemary Potatoes, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

Roasted Rosemary Potatoes
Yield: Serves 4

Roasted Rosemary Potatoes

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Roasted Rosemary Potatoes easy and simple side dish recipe

Ingredients

  • 1 lb young red or white-skinned potatoes or multi-coloured potatoes
  • 3 cups water + 1/2 tablespoon Salt
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon of 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 pre-washed 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 35-40 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.

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.



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