Oven Roasted Rosemary Potatoes
Tasty side dish that works with fish, pork, poultry, beef or a vegan main dish.
Ingredients
- 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 9x13 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.