Roasted Rosemary Potatoes

Roasted Rosemary Potatoes

While Ryan and I were in Italy we had plenty of steaks. And trust me when I tell you they make a mean steak there. Each and every steak we had was perfectly cooked and seasoned. Why am I talking about steak on a recipe titled roasted rosemary potatoes? Well because each time we ordered one of those slice with a butter knife, melt in your mouth steaks, we would also order a side dish of roasted potatoes. Each dish of potatoes we were served was perfectly roasted and simply seasoned with fresh rosemary, salt and cracked pepper. I enjoyed these potatoes so much that even though I ate more than my fair share on our trip, they were the first thing I tried to recreate when I got home.

Much like our last trip, we noticed that simple seasonings seemed to be the key to many of our favorite dishes while we were in Italy. It is amazing that just a sprinkle of salt and pepper can bring such wonderful flavor to a dish.  These potatoes are no exception. The simple seasonings used in this recipe combined with slow roasting are what make these potatoes so delicious. They are crispy on the outside, fluffy on the inside and just have the slightest hint of rosemary. The perfect side dish for just about anything.

The Recipe

  • Serves 4
  • Prep time:
  • Cook time:

Ingredients:

  • non-stick spray
  • 2 tablespoons olive oil
  • 1 tablespoon plus 1 teaspoon chopped fresh rosemary, stems removed
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon fresh cracked pepper
  • 1 1/2 pounds (about 3 medium) Yukon gold potatoes diced into 1 inch cubes

Instructions:

  1. Preheat oven to 400 degrees. Spray baking dish with non-stick spray set aside.
  2. In a bowl whisk together olive oil, rosemary, kosher salt and fresh cracked pepper.
  3. Add in potatoes and stir to coat completely.
  4. Transfer potatoes to prepared baking sheet. Spread into single layer.
  5. Bake for 20 minutes. Remove from oven and turn. Bake for 10-20 more minutes or until the edges of the potatoes are golden brown. If you like them extra crispy turn on the boiler for 2 minutes.

Oh and in case you are still thinking about those wonderfully seasoned, perfectly cooked steaks that I mentioned earlier in the post. No worries I will be working on a couple of those in the coming weeks and of course will share them with you. Enjoy!

  • http://simplyscrumptiousfoodie.com Jessie

    that looks good! sounds like you guys had a wonderful time in Italy, devouring great food and seeing beautiful sights :)

  • http://theessenceofwomanhood.blogspot.com/ redkathy

    Your photo is stunning, makes me want to prepare these right now! Roasted potatoes are addicting aren’t they?

  • http://www.ecurry.com Soma

    This is our family favorite. I use a little bit of garlic too.

  • diane

    I absolutely love Italian food. I will be trying each and every recipe I found on this website. Let you know what I think

  • Pingback: Produce Basket and Roasted Rosemary Potatoes « Changing Tastes

A little bit about me...

My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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