Rosemary Roasted Potatoes
If you’re looking for a simple side dish that will compliment almost any main course, these roasted potatoes are easy and healthy. Oven roasting takes away the “mashed guilt” but not the flavor. For this recipe I used medium-sized red bliss potatoes, but Yukon golds or fingerling potatoes are great too. Try to pick potatoes that are similar in size and try to avoid the regular russet potato. Though they will work, they aren’t nearly as creamy as the other choices.
INGREDIENTS (Serves 4)
- 1.5-2lbs potatoes
- 2 tbsp olive oil
- 1 hearty sprig fresh rosemary
- Kosher salt & pepper
Preheat the oven to 425 degrees. Cut your potatoes into uniform pieces. Remember, the larger they are, the longer they will take to cook. Put them on a sheet pan in one layer and toss with the olive oil, salt and pepper. Remove the leaves from your rosemary sprig and sprinkle over the potatoes. Roast in the oven for about 45 minutes or until golden on the outside, but still tender on the inside. About half-way through the cooking time, using a spatula, give them a toss. Sprinkle with a little extra Kosher salt when they come out of the oven. That’s it!
* If you’re entertaining over the holidays, roasting vegetables is an easy way to make multiple sides in one oven. No stirring or fussing necessary. Just throw them on a sheet pan and into the oven. Most can cook at the same temperature (425 degrees), but their cooking times will vary. See my previous Roasted Vegetable post for some creative ideas.
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