Recipe~Rosemary Roasted Potatoes
Wonderfully fragrant and easy to prepare, rosemary roasted potatoes, make meal planning effortless on busy days.
Rosemary Roasted Potatoes
Photography by Mariann Hayes
5- large, Idaho Potatoes
Extra Virgin Olive Oil
1/2 teaspoon each: Salt & Pepper
1 tablespoon fresh Rosemary, minced finely
Large Zip-Loc Bag
Wash, dry and slice potatoes lengthwise. Dice into 2 inch cubes. Place potatoes into zip-loc bag and drizzle generously with extra-virgin olive oil. Strip fresh rosemary leaves from stems and mince finely. Mix salt, pepper and rosemary together and sprinkle over potatoes. Close zip-loc bag and turn potatoes over and over, until generously coated with olive oil and seasonings. Remove potatoes from zip-loc bag to an aluminum lined cookie sheet. Bake in a pre-heated oven at 425 for 20 -30 minutes, until golden brown and cooked through. Insert a fork for and test if potatoes are fully baked through. Serve with a sprinkling of salt and pepper to taste.
Cut potatoes lengthwise and into 2-inch cubes
Place diced potatoes into a zip-loc bag and drizzle generously with olive oil
Measure out salt and pepper and place in a small bowl.
Strip rosemary leaves from stems.
Finely mince rosemary and add to salt and pepper mixture. Sprinkle mixture over potatoes in zip-loc bag.
Close zip-loc bag and turn potatoes over and over until generously coated with olive oil, rosemary salt and pepper.
Remove potatoes from zip-loc bag and place on an aluminum foil lined cookie sheet and place into a pre-heated 425 degree oven and bake 20-30 minutes, until potatoes are golden brown and cooked through.
Test for doneness, and serve with a sprinkling of salt and pepper. Enjoy!