Last Sunday’s dinner wasn’t in the dining room (although I tried), it was in front of the TV watching the Winter Olympics.
I made a roast, accompanied by some veggies and these wonderful roasted rosemary potatoes. Ah, there’s nothing better than roasted potatoes with a roast.
And if you’ve been with me here for a while, you know I go for recipes that are simple, delicious and fast. These rosemary potatoes are all of that and more!
Here’s how I roast them for my clan:
Pre-heat the oven to 400 F.
You will need:
- 7 medium-sized Russet potatoes, scrubbed and cut into 1” cubes
- 3 -4 tablespoons olive oil
- 4-5 springs of fresh rosemary, leaves removed and chopped
- Kosher salt (large pinch)
Place the cubed potatoes in a large Ziploc bag; add the olive oil. Close the bag and toss, making sure potatoes get covered with oil. Pour the potatoes onto a large baking sheet. Sprinkle chopped rosemary, salt and pepper on top.
Bake for 30-45 minutes, stirring occasionally to encourage browning on all sides.
What’s your favorite way to roast potatoes? Check out my Lemony Roasted Chicken for the perfect entrée accompaniment!