Potatoes are one of the veggies I rely on when I’m transitioning into a healthier way of eating (because yes, I *jump* off the wagon sometimes), because they help me to feel full and are easy to cook. I’ve loved this simple flavorful way to cook potatoes, and have been making them for many, many years. In our old house, we had a large rosemary bush that we made good use of, and potatoes- whether roasted or in my Carrot, Leek, and Potato Soup – were one of the top things to pair with the fresh herb. I recently bought a new rosemary plant to hopefully plant here, and this dish was one of the first ones I made after it came home.
Roasted Garlic and Rosemary Potatoes
Prep Time: 3-4 mins
Cook Time: 30 mins
Serves 4-6
2 lbs gold and red potatoes (about 4 large or 6 medium potatoes)
1 tbsp minced fresh rosemary
1/4 tsp sea salt
1/4 tsp garlic powder (or garlic granules)*
1 1/2 tbsp extra-virgin olive oil
Cut the potatoes into medium sized chunks. Place them on a roasting pan lined with parchment paper and cover add all other ingredients. Toss with your hands to evenly coat the potatoes with all the oil and seasoning. Roast at 450°F for 30 mins, turning once at 15 mins to ensure more even browning.
* I use garlic powder or granules because I’ve found fresh garlic is much more likely to burn, especially when cooking at higher temperatures. Using powder still gives the garlicky flavor I love with no risk of burning!
It’s as simple as that!! Enjoy!
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