You just can't get a much better flavor pairing than rosemary and potatoes. The pine-y rosemary perfumes the earthy potatoes just so. It's a classic combination that we never get tired of tasting.These roasted potatoes are a standby in our kitchen, and the recipe for making them is so basic that it's really more of a cooking method than a recipe.
Roasted slowly in the oven, the outside of the potato gets nicely crisped while the inside becomes smooth and creamy. During the summer, we also love using fresh rosemary from our garden.
We use this recipe as a foundation for many side dishes and round it out with other vegetables like onions, red peppers, and winter squash. Served with a scoop of rice, this has become a simple weeknight dinner for us.
Olive Oil and Rosemary Roasted Potatoes
Serves 6 as a side dish
8 small thin-skinned potatoes like Red Bliss or new potatoes (2" - 3" across), halved and quartered 1 Tablespoon extra-virgin olive oil 1 Tablespoon rosemary dried or fresh (chopped fine if fresh) 2 teaspoons kosher salt
Pre-heat oven to 425-degrees.
Line a baking sheet with aluminum foil and spray with non-stick coating.
In a large bowl, toss the potatoes, olive oil, rosemary, and salt. Spread the potatoes out on the baking sheet.
Bake for 45-50 minutes until the potatoes are deeply golden, stirring occasionally to prevent sticking.