Savory, simple and wholesome side dish. I make these potatoes a lot because they are so easy and taste so good. It is a quick-fix option to accompany a weekday main dish and should be in every busy moms’ recipe book as an alternative to serve their families something fresh and delicious with little effort. Believe me you will get hooked on these potatoes! I use fresh rosemary from my herb garden, but you may also use dried. Also, my favorites for this dish are yukon gold potatoes, but you can use russet potatoes as a substitute.
Oven roasted rosemary-garlic potatoes
4 yukon gold potatoes peeled and cubed
2 tbsp extra virgin olive oil
2 garlic cloves minced
2 tbsp loosely packed fresh rosemary
1 tbsp kosher salt
pepper to taste
1. Pre-heat oven at 375º f. Peel potatoes and cut into approximately 1×1 inch cubes.
2. Place potatoes in a large bowl and season with the remaining of ingredients. Mix well with a spoon.
3. Pour potato mix in a jelly roll pan and spread evenly.
4. Roast in oven for approximately 45 minutes. Every oven is different, so if the potatoes have not reached the desired color, put it on broil for a few minutes. Let rest for about 5 minutes, stir and serve.