These potatoes are so tasty and a cinch to make.
Roasted Red Potatoes
Olive oil
1 large or 2 small garlic cloves, minced
kosher salt
fresh ground black pepper
rosemary (dried or fresh)
Preheat oven to 450F. Place potatoes in a medium baking dish and drizzle olive oil generously on top. Add minced garlic and sprinkle with kosher salt and rosemary. Grind black pepper on top and stir, making sure all potatoes are coated with olive oil/seasoning mix.
Bake in oven for 40 minutes, stirring occasionally (about every 8-10 minutes).
This recipe is featured in Meal Plan: November 15-21.
I will try these this week since I already have the red potatoes. I've tried a similar version but never thought to add rosemary or bake it so high in temp. Looks good!
ReplyDeleteLet me know how you like them, my husband went crazy for them! I love rosemary with red potatoes, it's the perfect complimentary spice.
ReplyDeleteDo you think it would work to make this recipe with just regular, not red potatoes? We have a huge bag so I feel like we should get through those first but it sounds so good!
ReplyDeleteWith regular potatoes I cut them into wedges, toss them with the olive oil, salt, pepper, and rosemary and place in a single layer a baking sheet. Roast at 400 for 15-20 minutes each side, 30-40 minutes total.
ReplyDeleteThanks Heather! We made them and they were delicious! Also it's nice to have you plan out what we'll be eating! Seriously though, its a huge treat not to have to decide every day and you always have such good recipes.
ReplyDeleteYou're so sweet. I am really enjoying writing the blog, it gives me inspiration to cook every day (oh besides the needing to feed my hungry family part). :-)
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