Monday, October 31, 2011

Rosemary Roasted Potatoes

Simple oven-roasted red potatoes with fresh rosemary.

What you need:
5-6 red potatoes, cut into pieces (1/2 to 3/4 inch)
Olive Oil
1+ teaspoons Kosher Salt
1-2 teaspoons Black Pepper (freshly ground is best, but the regular will do fine)
2 teaspoons Garlic Powder
Couple sprigs of Rosemary, stems removed

Preheat oven to 425 degrees Fahrenheit.  In a large bowl, mix all ingredients to distribute seasoning and oil evenly.  Spread on a baking sheet.  Roast for 30-40 minutes, stirring halfway through.  Add more salt if needed.  Enjoy!


  1. Hi again. We make roasted potatoes like these a lot...just recently learned from a friend that if you parboil the potatoes a little first, then roast them, they get this great texture...crisp on the outside and moist on the inside.

  2. Yeah, ironically, that's how I've made potatoes every time since I posted this. They do turn out better that way and less time in the oven.