Roasted Rosemary Red Potatoes

There are so many great recipes online and in cookbooks for different varieties of roasted potatoes and they are incredibly easy to make. I created this recipe for Roasted Rosemary Red Potatoes many years ago and on any given weekend (weekends are when I typically spend more time in the kitchen and make more extensive meals) if I ask my hubby what he wants me to make, it’s my Grilled Steak with Thyme Butter, Green Beans w/ Fresh Lemon Juice, Fresh Garlic, Toasted Almonds and 3 Cheese Blend, and these potatoes. You would think at some point he would get tired of them and want something new, but that has yet to happen. Me, “What do you want me to make for your birthday?” Him, “You know what I like.” Me, “Steak, green beans and roasted potatoes?” Him, “Yep.” I like that he is easy to please.

I like to use red potatoes and leave the skins on. The skin has lots of nutrition and plus, you don’t have to peel them. It’s a win, win! I start by washing the potatoes and then I pat them with paper towel until they are completely dry and then cut them up into even chunks.

I place them on a large cookie sheet (I use my favorite Large Stoneware Bar Pan from Pampered Chef – it’s not pretty, but it works so well!) and add fresh garlic, olive oil, salt, black pepper and fresh rosemary.

Isn’t rosemary beautiful? I like to use fresh herbs whenever possible. Yes, they are more expensive than dried herbs, but the flavor they add to any dish is worth it. Rosemary is one of my favorite herbs. I use it on potatoes, on meat, and it’s great in egg dishes. Just grab a stem and peel the leaves off by pulling down on them and then give them a chop on a cutting board.

I am also a firm believer in fresh garlic. Not minced garlic that you get in a jar, not garlic powder, not dried garlic, but fresh garlic. I use my handy dandy garlic press so my hands don’t get too stinky and it takes literally seconds to add fresh garlic to any dish.

I mix the potatoes, olive oil, garlic, rosemary, salt and pepper together using my hands and just mix everything together really, really well until the potatoes are nice and coated and then spread them out flat on the pan and roast them in the oven for 30 minutes.

They get nice and golden brown and taste so fresh and vibrant from the garlic and rosemary and you can make a ton for very little money. They also reheat really well.

Look at that nice, golden brown color and flecks of green from the rosemary. I hope you will make these Roasted Rosemary Red Potatoes and let me know how you like them! Leave a comment and snap a photo and tag #ketchumkitchen on Social Media. I’d love to hear how you like them.

Roasted Rosemary Red Potatoes

Ingredients

• 6 medium red potatoes, cleaned and cut into bit-sized pieces
• 3 medium garlic cloves, minced
• 2 stems of fresh rosemary, trimmed and roughly chopped
• 3 tbl olive oil
• Salt & pepper to taste

Instructions

1. Preheat oven to 475 degrees
2. Wash and pat dry potatoes and cut into evenly sized bite-sized pieces. Remove rosemary from the stems and roughly chop. Combine the potatoes, minced garlic, rosemary, olive oil, salt and pepper and mix well with your hands directly on the baking pan and spread evenly until they lay flat. Bake for 30 minutes or until the top of the potatoes turn golden brown.

Nutrition Facts

Roasted Rosemary Red Potatoes

Serves:

Amount Per Serving:
Calories		319.78 kcal
% Daily Value*
Total Fat 10.73 g		15.4%
	Saturated Fat 1.58 g	5%
	Trans Fat
Cholesterol 0.0 mg		0%
Sodium 777.58 mg		32.4%
Total Carbohydrate 52.06 g		17.3%
	Dietary Fiber 5.83 g	20%
	Sugars 4.14 g
Protein 6.26 g

Vitamin A 3.65 µg		Vitamin C 28.72 mg
Calcium 44.49 mg		Iron 2.6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ketchum Kitchen

© 2024 This recipe was created by ketchumkitchen.com

https://ketchumkitchen.com/roasted-rosemary-red-potatoes/

Please follow and like us: