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Saturday, February 21, 2009

Roasted Rosemary Potatoes

This is one of those recipes that isn't an exact science, and you can't ruin these potatoes unless you completely char them. Yumma!



So get out your potato scrubber and a big bowl.


  • 4-6 large Potatoes- skin on (new potatoes are best, but try whatever you have)
  • small Onion-chopped
  • Chives-snipped
  • 2 small bunches fresh Rosemary-snipped (about 2 Tab when snipped, use less dry)
  • 2 fresh Garlic cloves-minced or pressed (can substitute garlic powder, but it's not the same)
  • 1/4-1/2 cup of Olive Oil
  • can put in some melted Butter if you want, use less oil
  • Salt & Pepper to taste
Partially boil your washed and cubed potatoes. This speeds the roasting process, but don't boil them too long or they'll lose their jackets.
(When momma and grandma said potatoes would lose their jackets I thought that was pretty funny)


While the potatoes are boiling put all the other ingredients into your large bowl.
Drain the potatoes and toss them together with all the good stuff in the bowl.
If the potatoes look a little dry, add a little more oil. The beauty to these potatoes is that you can start out with less oil and
drizzle a little more as they're baking if they look dried out.


Pour them onto a greased cookie sheet. Sometimes I foil line a pan for the oven, or put them in heavy duty foil and roast them on the grill.


Bake until browned to your liking at about 375. Turn with a spatula at least once.

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