This dish is easily modifiable. If preferred, you can substitute butter (or plant-based butter) for the olive oil. You can also change the spices to seasoning salt, just salt and pepper, maybe paprika, or Italian seasoning, Sage or thyme would be good too. Don’t be shy to change the seasoning to something that complements the spices in your other dishes.

Looking for a gluten-free or dairy-free side dish, but not this one? Consider these:

• Balsamic Roasted Vegetables – dairy-free, gluten-free
• Corn Maque Choux – gluten-free
• Farro Salad with Mushroom and Thyme – dairy-free
• Mediterranean Quinoa Salad – gluten-free
• Pan-Roasted Cauliflower with Cumin – dairy-free, gluten-free
• Smashed Potatoes – dairy-free, gluten-free
• White Bean Salad – dairy-free, gluten-free

Oven Roasted Rosemary Potatoes

Alice Ciccu

Tasty side dish that works with fish, pork, poultry, beef or a vegan main dish.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine American

Servings 8

Calories 206 kcal

Ingredients

  

1x2x3x

• 6 med russet potatoes
• 2 tsp salt
• ½ tsp pepper
• 1 Tbsp fresh rosemary
• ⅓ cup olive oil extra virgin

Instructions

 

• Heat oven to 375°.
• Fill large saucepan with water and bring to a boil. Peel the potatoes and cut them into large cubes. Add the potatoes to the boiling water and cook for 5 minutes, including the time for the water to return to a boil. Do not boil any longer than 5 minutes. Drain.
• While the potatoes are boiling, chop the rosemary with the salt and pepper to make a nice spice mixture.
• Place the drained potatoes into a glass or metal 9×13 inch pan. Pour over the olive oil and then sprinkle the spice mixture over. Using a spoon, mix the oil and spices with the potatoes.
• Bake for about 40 minutes or until browned. Turn the potatoes often to prevent sticking and for even browning.

Notes

If you don’t boil the potatoes, they will stick to the pan so you’ll have to be more diligent about turning them. Also, don’t cook too much as they be too soft. For this same reason, I don’t use golden, new, or redskin potatoes; the russets hold up much better for roasting.

Nutrition

Serving: 1gCalories: 206kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 590mgPotassium: 670mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 9mgCalcium: 23mgIron: 1mg

Keyword dairy-free, gluten-free, potato, side dish, vegan, vegetarian

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