So I know I’ve been posting a ton of roasted recipes lately, but I can’t help what i’m in the mood to cook.
And I want to make this blog full of easy recipes that don’t require a ton of ingredients. This isn’t to say I won’t post something that takes hours and 34534083 components, but you get it.
One of first times I cooked with rosemary was when I was in college. My roommate found had this recipe that used the fresh sprig mixed with cream cheese, spread onto buttery dough then baked. The rolls were delicious, but man did we use too much rosemary! Needless to say, we didn’t know what we were doing.
I do love the herb, though. It gives us an earthy, warm flavor you can’t get anywhere else. Once it’s added to a bowl of garlic, onions and potatoes to be roasted?? Say it with me: “Yes, please.”
Like I said, we used too much rosemary for those rolls, so I stayed away from it for quite a while. I recently started tossing it into my cart at the store because it’s pretty and green and it’s fun to chop. (It doesn’t take much to make me happy.)
This is about as fancy as it gets for me when I roast potatoes. Really. I normally toss the spuds with whatever dry spices my eyes land on first when I open the cabinet. Sometimes it’s a mixture of Lawry’s and black pepper, and other nights call for onion powder and garlic salt. And I definitely slather them in barbecue sauce.
When I told Aaron we were having rosemary on our roasted potatoes one night, he said, “Ew that Christmas tree stuff?” He doesn’t even like rosemary and he ate these, guys. No barbecue sauce needed. 🙂
Let’s talk about the type of potato. I used yellow potatoes here. I absolutely cannot get passed their creamy, velvety texture. They also seem to keep their shape better than other potatoes, but a red or a russet would probably work just as well. It’s also up to you weather or not you peel the spud. I know some people have a ~thing~ when it comes to skins on their food. If you do decide to peel them, try not to move them around too much or they’ll turn into mashed potatoes..
You can line your baking sheet with parchment paper to make cleanup a snap. I rarely use foil anymore because they always seem to stick to that and watching someone spit a piece of foil out of their mouth after eating one of these is sooooo embarrassing.
Strangely enough, these potatoes make a great side dish along side a few fried eggs. Any kind of potato roasted any kind of way with eggs is honestly one of my favorite weeknight dinners.
And who doesn’t love potatoes??
Garlic Rosemary Roasted Potatoes
- 3-4 yellow potatoes, cut into one inch cubes
- 1 small onion, diced
- 1/2 tablespoon rosemary, chopped
- 3 cloves garlic, minced
- 2 tablespoons oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 400 degrees.
- Mix all ingredients in a bowl. Make sure each cube is coated with oil.
- Spread on a baking sheet and bake for about 25-30 minutes, turning them around about half way through to brown all sides.
- Serve immediately.