Rosemary Garlic Roasted Potatoes
This is probably one of my favorite recipes for potatoes. you can either roast baby potatoes or use larger sized potatoes and cut them into equal sized pieces as shown in the photos. These potatoes are great with any meat or seafood entree.
Buon Appetito!
Deborah Mele
Rosemary Garlic Roasted Potatoes
Yield:
Serves 6
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
1 hour
A classic potato dish that goes with just about anything.
Ingredients
- 2 Pounds Potatoes
- 3 Cloves Garlic, Peeled, And Cut Into 3 Pieces
- 4 Tablespoons Fresh Rosemary, Chopped
- 5 Tablespoons Olive Oil
- Salt & Pepper
Instructions
- Preheat the oven to 400 degrees F.
- In an ovenproof casserole dish, mix together all of the listed ingredients.
- Cook for about 45 minutes, or until the potatoes are soft when pierced with a fork, and are beginning to brown nicely.
- Serve hot.
Nutrition Information:
Yield: 6 Serving Size: 2 cupsAmount Per Serving: Calories: 244Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 65mgCarbohydrates: 33gFiber: 4gSugar: 2gProtein: 4g
Hello Deborah,
Do you use a covered caserole for these roasted potatoes? I’ve only cooked these before in an oven bag.
Thanks,
Peggy
No, the potatoes are uncovered. Unless it is stated in the recipe to cover the pot, always leave uncovered.
I make this but fry them instead of baking. I call this “Your father’s potatoes” because the first time I had them was when my father-in-law made them. He served them with veal cutlets and a Romaine salad with just olive oil and lemon. Still one of my favorite meals. Thanks for bringing back some good memories.