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.
Rosemary grows like a weed but I say, "the more, the merrier!" 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 Rosemary Potatoes
- Preheat oven to 425F.
- In a large mixing bowl, 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.
- Pour 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.