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Saturday, July 15, 2017
Roasted Red Potatoes with Rosemary
Red potatoes are one of my daughter's favorite types of spuds. She makes them smashed, boiled and now roasted with rosemary. She's learning to have fun with herbs. I tried my hand at remaking her dish. It's so easy and the kitchen smells wonderful. Roasted Red Potatoes with Rosemary 5 medium red potatoes, cubed 2 T. olive oil salt and pepper 4 spring rosemary 1/4 cup onions, minced 3 cloves garlic, minced
Preheat oven to 350. Spray coat a 13x9x2 baking dish. Put all ingredients into pan and stir well, to coat. Cover with foil. Bake at 350 for 45 minutes until potatoes are tender. Serves 6.
"I love how simple this recipe is! Perfect for a quick dinner side."
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"Rosemary and red potatoes are such a classic combo. Can’t wait to try this!"
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"I never thought to add minced onions to roasted potatoes. Great idea!"
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"Garlic makes everything better. This dish sounds amazing!"
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"This recipe reminds me of something my grandmother used to make."
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"I’m always looking for new ways to use fresh rosemary. Thanks for the inspiration!"
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"Just tried this, and my kitchen smells incredible. Thanks for sharing!"
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"Simple ingredients but packed with flavor. Love it!"
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"Perfect side for a Sunday roast. Adding this to my menu this week."
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"Red potatoes are so underrated. Thanks for highlighting them in this recipe!"
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"I usually boil my red potatoes, but this roasted version looks too good to pass up!"
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"Can I use dried rosemary instead of fresh? If so, how much would you recommend?"
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"I made this last night and my family loved it! Definitely a keeper."
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"I might toss in some carrots next time for a bit of sweetness."
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"Roasted garlic and rosemary smell like heaven in the kitchen!"
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