Just a quick post today. I don’t have pictures of the process, but I promise that it’s so easy there is really no need. We make these delicious potatoes frequently, because as the title points out, they’re one of our favorites. They’re crisp on the outside, deliciously tender inside, with a wonderful garlic and rosemary flavor. Well worth the 35 minutes. Roast them while you make your main course.
We had these potatoes a couple of weeks ago with the pot roast. And we had them again on Monday night, which happened to be President’s Day. We ate them with what was, hands down, the best salmon that I have ever made. And possibly ever eaten. That’s a bold statement, and I stand beside it one hundred percent. That recipe is coming your way Friday, so stay tuned. The meal was perfect after a holiday weekend which included some hiking on Saturday and a really long walk with Jazz on Monday. The fact that he got to go to the park (twice) and Petco to pick out new toys all in the same weekend seemed to kind of blow his mind.
And he’s been exhausted ever since. Definitely good news!
Roasted potatoes are easy to make and you can find a recipe just about anywhere, this is just how I make them. Feel free to experiment with different spices or find a different recipe. There are only three steps. Chopping, mixing, and roasting. Then they’re ready to eat. Easy peasy. Grab potatoes, olive oil, garlic, dried rosemary, and some Italian seasoning. Keep your salt and pepper handy. (Yes, Italian seasoning includes rosemary, but don’t skip the extra, it really makes the potatoes.)
Chop up some potatoes. Baby red potatoes, or the even smaller ‘red creamers’ as they’re called at my grocery store, work great. Small yellow potatoes would also work well, but I tend to steer clear of the full size potatoes, they just aren’t the same. I cut them into fourths or eighths, depending on how big they are. You want them to be bite-sized, small enough that they’ll get crispy on both sides. Put them into a big bowl.
Now mince some garlic. The other night we made probably a pound and a half of potatoes, and I used 2 cloves of garlic. You can use garlic powder if you need, but it won’t be quite the same. If you’re using whole dried rosemary leaves, give them a quick chop too.
Now put the garlic and rosemary into the large bowl with the potatoes. Pour in a couple of tablespoons of olive oil, start with two and add more if it doesn’t quite coat your potatoes. Add a couple of shakes of Italian Seasoning, plus salt and pepper. Toss the mixture together (or use a spoon, but that isn’t as much fun). Pour them onto a baking sheet covered with aluminum foil, using a spoon or spatula to scrape out any oil and seasonings left behind.
Roast at 450 for roughly 30 minutes, stirring/flipping them halfway through. When they’re done, they’ll be golden brown and the outsides will be crisp. So easy! Set them aside to cool until the rest of your meal is ready.
Don’t leave them unattended though, or you may come back to find the pan half-empty. I don’t think this thievery can be blamed on the dog!
Garlic and Rosemary Roasted Potatoes
1 to 2 pounds small red or gold potatoes
2 cloves of garlic
1/2 tablespoon dried rosemary
roughly 1/2 teaspoon Italian seasoning (add more to taste)
2-4 tablespoons olive oil
salt and pepper to taste
1. Heat oven to 450. Wash potatoes, then cut into fourths or eights depending on size. Put in large bowl.
2. Mince garlic. Roughly chop rosemary.
3. Add garlic, rosemary, Italian seasoning, and two tablespoons of olive oil to bowl. Add salt and pepper to taste. Toss to coat potatoes, adding more oil if needed.
4. Spread potatoes out on baking sheet covered in aluminum foil. Roast potatoes in oven for roughly 30 minutes, stirring halfway through so they cook evenly. Serve!