Roasted rosemary potatoes: the perfect addition to any meal. With simple seasonings and a top secret step that will take potatoes to the next level, you can have perfect roasted potatoes in under 30 minutes tonight!
Sometimes, the best dishes are the simple ones and these roasted rosemary potatoes are a perfect example of letting the natural flavors of herbs and produce shine. This is my mom’s recipe which she happily allowed me to share with you guys. Have you ever tried to recreate a dish your mom makes and no matter how many times you try, it just doesn’t taste the same? This is one of them!
I can’t tell you how many times I called my mom and asked her how she makes her potatoes. She would list out the ingredients and cooking times and it tasted great … but didn’t quite how the “WOW” factor hers did. I just recently I discovered she was leaving out a SUPER SIMPLE step that really takes this recipe over the edge. Keep reading to find out what it is!!!!
Roasted Rosemary Potatoes Recipe
The ingredients are nothing fancy. This is a clean, healthy and fresh sidedish. You will need some fresh redskin potatoes, rosemary, thyme, olive oil, butter, salt and pepper. That’s it!
Should you boil potatoes before roasting?
For this recipe, no. Many people like to boil before roasting them because it helps shorten roasting times and can help give the potatoes a nice crispy edge.
But for our version of roasted rosemary potatoes, you don’t have to boil ahead of time. We are going to give you a little secret that will help get those gorgeous golden edges without boiling ahead of time.
How to Make the Perfect Rosemary Potatoes
You basically want to mix everything in a bowl together and then …. READY FOR THE SECRET?
WALK AWAY! Yup! That’s the secret …. walk away from it. Let the flavors really set in before we roast them. Its like a quick 10 minute miracle marinade and the longer, the better. Giving the salty, herbacious oil some time to settle in is the KEY in making these potatoes just like my mom’s.
Next, roast the potatoes for a good 15 mintues. Take them out and pour melted butter on them. DON’T SKIP THIS STEP – trust me! Then roast them another 15 until the skins are toasty golden brown.
There you have it, mother nature at her finest. (With a little help from the oven) A perfect side dish for anytime of year.
How To Cut Potatoes For Roasting
Bite sized cubes are best. It is important that you cut your potatoes equal in size to ensure that they will finish cooking at the same time.
Best Potatoes for Roasted Potatoes
Red potatoes are the perfect potato for roasted potatoes. I also love to use fingerling potatoes as well! They are so delicious and totally change up the taste of this recipe
Here is a video that will help you decide which potatoe you should use.
You can keep these covered in the fridge for a few days. I LOVE having them for breakfast the next day with some fried eggs. Yum!
When reheating, I think it is best to place them back on the baking sheet and heat them in the oven. Heating the in the microwave may cause them to get a bit soggy.
What I love most about this recipe is the versatile flavor. Once you try these and see how simple they are, it will become a go-to side dish all year round.
Roasted Rosemary Potatoes
- Roasting Pan
- 1 1/2-3 lbs baby red skinned potatoes, scrubbed and quartered
- 1 teaspoon course salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon finely chopped rosemary
- 1 Tablespoon olive oil
- 1 Tablespoon melted butter
- Preheat the oven to 400 degrees.Combine salt, pepper, thyme and rosemary in a small bowl.Add potatoes and Olive Oil and toss to combine. Let set for five- ten minutes, stirring every couple of minutes. This really helps the flavor lock in.Arrange potatoes in a single layer on a foil lined cookie sheet in-preheated oven.Roast for 15 minutes. Pour melted butter over the potatoes then flip them over. Continue cooking an additional 15 minutes or until golden brown and tender.
Tell me how your Roasted Rosemary Potatoes turn out in the comments! What kind of potatoes did you use,
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