If there is one side dish I couldn’t live without, it’s Roasted Rosemary Potatoes! Actually, I couldn’t live without any type of potato!
I think it’s my Irish background — we love potatoes with everything.
But Roasted Rosemary Potatoes use fresh rosemary so it’s not only delicious but very fragrant.
I started by preheating my oven to 400 degrees.
Then I cut my rosemary from the garden. This is the reason we plant a garden, right? I love being able to go outside and grab what I need.
Rosemary is so easy to grow — it needs very little maintenance. I know a lot of people who plant rosemary all over their yard because it’s so pretty and smells amazing.
I have always liked red potatoes for this particular recipe. I would imagine you could use other types of potatoes but I always use red potatoes.
I cut these potatoes in half then half again. The quarter size is the perfect bite size.
In a mixing bowl, I added the potatoes, red onions, garlic, olive oil, salt & pepper and rosemary.
Again my choice for this dish is a red onion. There is something so perfect about a red onion roasted in the oven or on the grill.
Mix everything together!
Then I spread the mixture out onto a cookie sheet.
This goes into a 400-degree oven for about 1 hour. The amount of time really depends on how crispy you like your potatoes. I tend to like it a bit crunchy so I kept it in for an hour.
After an hour these yummy potatoes are ready. I also sprinkled a little more salt on top for flavor. This pairs perfectly with meat, chicken or fish. Or you can eat this all by itself!
Here are a few other potato recipes I love.
Roasted Rosemary Potatoes
- 6 medium size Red Potatoes quartered
- 1 medium size Red Onion lightly chopped
- 3 cloves Garlic minced
- 1/8 cup Olive Oil
- 3/4 teaspoon Kosher Salt
- 1/2 teaspoon Pepper
- 2 tablespoons Rosemary minced
Pre-heat oven to 400 degrees
In a mixing bowl, combine red potatoes, onions, garlic, olive oil, salt & pepper and rosemary
Spread out on cookie sheet
Put in oven for 1 hour or until you reach your desired crunch
Sprinkle a little salt on top