Roasted Rosemary Potatoes

rosemary potatoes

This post contains the recipes to the side dishes that I served with the Roasted Chicken. Get excited because these potatoes are one of my favorite sides to make. They are so quick to pull together and so delicious they should be illegal.

I know that rosemary is a weed but I happen to think it’s divine! I created this recipe a year ago as an excuse to use copious amounts of rosemary, and I have made it almost weekly ever since.

roasted potatoes in oven

You can cook them at the same time! Definition: Easy.

Lindsey’s Roasted Rosemary Potatoes

  • 1-2 lbs of baby potatoes of any kind
  • Olive oil (1-2T)
  • Sea Salt (start with a large pinch)
  • Fresh cracked pepper (~1/4 t)
  • Fresh rosemary, chopped (1-2 T, or more, your call!)

Preheat oven to 425°. In a bowl drizzle olive oil over the potatoes, toss to coat. I try to use as little oil as possible to keep them healthy. Sprinkle with salt and pepper. Start with a large pinch of salt and ¼ teaspoon pepper, toss and repeat until they are seasoned to your taste. I like to do a visual inspection to make sure there are some salt granules and some pepper clinging to the potato skins. Then add chopped rosemary. Fresh rosemary is one of my favorite herbs, so I use a generous amount. Start with a tablespoon and add more to your taste.

Dump potatoes onto metal, rimmed cookie sheet and bake 15-25 minutes or until the skin is crisp and a fork is easily inserted into the largest potato.

roasted chicken meal

Bread Stuffing – No.2

American Woman’s Cookbook

This stuffing is Ruth’s, the author of American Woman’s Cookbook, an alternative to the traditional “Stofer’s-eque” stuffing. It is a loose, light stuffing. I was in the mood to try something new, so here we are.

  • 2-3 Tablespoons melted fat (read: butter)
  • 1 tablespoon chopped onion
  • 1 cup dry bread-crumbs
  • ¼  teaspoon salt (reduced from original)
  • ¼ teaspoon pepper
  • 1-2 tablespoons milk or stock
  • 1/ teaspoon each sage, chopped celery, parsley

Melt the butter in a pan and sauté the onions until tender. Add the bread-crumbs and seasonings. Lastly, add the milk or stock.

I followed Ruth’s directions and what I tasted was dry and incredibly salty. I added an additional ½ cup low-sodium chicken broth, stirred and covered the pan. I would have cut back the salt (change reflected above) if I could. What resulted was a flavorful, loose collection of seasoned breadcrumbs. Perhaps not my favorite American Woman’s recipe, but when the spices & onion are combined with her traditional stuffing recipe, it could be magic.

The last piece of this festive winter meal is the cranberry chutney, which is a family recipe and deserves a post all of it’s own.

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