Roasted Rosemary Potatoes is one of my favorite dish and soon yours to.
Every kitchen, every family has a staple dish that is done over and over. In our family, roasted potatoes are a staple. But not any kind, Rosemary Roasted Potatoes. I have been making this recipe since my first cooking attempt, fail proof recipe and nothing to it. Peel, cut and season the potatoes, and in the hot oven they go.
A rack of lamb sliced into chops, seasoned with sea salt and rosemary, a green salad and here is dinner all ready at your table in less than 45 minutes.
Roasted Rosemary Potatoes
4 medium Russet Potatoes, peeled and cut into 1″ cubes
3-4 tablespoons Olive Oil
Fresh or dried Rosemary cut in small pieces
Pre-heat oven at 375 degrees. Spread 1 tablespoon of the olive oil on a cookie sheet. In a bowl add the potatoes, rosemary and the remaining olive oil. Mix well to coat all the potatoes cubes.
Place the potatoes on the cookie sheet and sprinkle generously with the salt. Place in the oven and cook for 30 minutes or until the potatoes have formed a nice crust on the bottom and are golden on top.