Rosemary and potatoes are just meant to be together. I don’t know what it is about them. The sweetness of the rosemary goes so well with the starchy potatoes and the smell of them is so unbelievable intoxicating. It smells even better baking in bread!
These are quick and easy to make and can be paired with pretty much anything you’d like, Pork, Chicken, Steak etc.
Prep Time: 20 Minutes
Yield: about 5-6 servings
Ingredients:
12 organic small red potatoes
12 organic small yellow potatoes
¼ cup fresh rosemary chopped
Grated sea salt
Olive oil
Directions:
Preheat the oven to 400
Quarter the potatoes, toss in olive oil and spread in a single layer on an edged cookie sheet covered in foil.
Sprinkle the rosemary and salt over the top of the potatoes.
Roast the potatoes for 15 minutes, then with a spatula move the potatoes around, flip them if possible, and then roast for 15 minutes more.
The cooking time will change per oven, so check them, you also may prefer less browned potatoes or darker. It’s up to you.
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