Rosemary-Garlic Roasted Potatoes. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Mince the garlic really finely, then strip the leaves off the rosemary sprigs and mince them finely, too. Melt the butter in a small skillet over medium heat.
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This roasted potatoes recipe calls for just a handful of rosemary sprigs mingled with garlic to cast a spell over these potatoes, an ideal winter night dish.
Roasted Potatoes are so easy to make and super versatile.
These crispy, oven-baked, russet Idaho® potatoes, seasoned with fresh rosemary and garlic, are virtually fool-proof to make and are sure to be a hit with everyone at the table.
We can cook Rosemary-Garlic Roasted Potatoes using 7 components as well as 3 steps. Right here is how we cook.
Materials for making of Rosemary-Garlic Roasted Potatoes
- Directions. 5 lb of red potatoes; quatered.
- Instructions. 3/4 oz of rosemary.
- Step by step. 1 tbsp of garlic powder.
- Step by step. 1 tbsp of onion powder.
- Instructions. 2 tsp of thyme; minced.
- Step by step. 1 of large pinch kosher salt and black pepper.
- Guidelines. 1 of olive oil; as needed.
They also have the added advantage of being vegan. Perfect when trying to keep meal costs down or when meat is not available. These Rosemary and Garlic Roasted Potatoes are the perfect potato side dish for any fall or winter meal! Come learn how to make the perfect crispy roasted potatoes with lots of flavor and how to reheat leftover roasted potatoes.
How to Process To Make Rosemary-Garlic Roasted Potatoes
- Toss potatoes in a mixing bowl with enough oil to coat. Season..
- Lay potatoes over parchment paper on a large roasting pan and cook at 400º for approximately 30 minutes or until potatoes are caramelized and tender. Shake pan to jostle potatoes a few times while cooking for more even caramelization..
- Variations: Italian seasoning, lemon pepper, yukon gold potatoes, herbes de provence, shallots, jalapeños, paprika, dried mince onions, cayenne, vegetable oil, parsely, basil, oregano, marjoram, zucchini, celery root or seed,.
Add the potatoes to the roasting tin in a single layer with the rosemary/garlic and mix well. Be generous with the salt, or the potatoes will be bland. Drain the potatoes well, and add to the oil and garlic mixture. Place potato mixture in a roasting pan. Used the gold potatoes from our grocery store that were not "Yukon" but roasted nicely.