I also love that it really brings out the natural flavors of the vegetables and the herbs that you choose to use. The vegetables aren't smothered in a rich sauce that overpowers them. Now don't get me wrong... I'm a HUGE fan of thick, creamy, cheesy sauces but we're trying to keep it light for summer, remember? Rosemary has a wonderful aroma. I got mine straight from my grandfather's garden, which makes it even better because it's completely fresh. And free :)
Roasted. Rosemary. Red potatoes. I love alliteration almost as much as I love roasting ridiculously remarkable raw red potatoes.
Ok, I'm done.
This recipe is so simple. The combination of fresh rosemary and potatoes is a classic combination for a side dish to accompany meat main dishes. The leftovers would be reheated in a skillet to make home fries and covered with drippy eggs.
I'll be sharing the other two dishes that I made with these potatoes for my grandmother's birthday later in the week so stay tuned!
Roasted Rosemary Red Potatoes (8 servings)
- 3 lbs red potatoes, cut into 1/2 inch pieces
- 2 Tbsp olive oil
- 2 Tbsp rosemary, minced
- 1 tsp salt
- 1 tsp pepper
- Preheat the oven to 400 degrees. Spray a 9x13 pan with cooking spray.
- Toss the red potatoes with the olive oil, rosemary, salt, and pepper.
- Place the potatoes the prepared pan in a single layer to ensure even roasting. Roast for 30-40 minutes (I did around 40 because I had other items in the oven and we like our potatoes a little browned on the outside.)