Roasted Rosemary Potatoes
May 4, 2020
I always serve these with a roast or as an accompaniment to several meat dishes. They are so tasty and every time I serve them, I am asked for the recipe. I make things up as I go along so here is my version of a recipe for roasted rosemary potatoes.
- 2 pounds of potatoes – increase the potatoes depending on how many you are feeding
- Olive Oil for roasting
- Sprigs of Rosemary
- Salt for boiling the potatoes. Pepper
Peel and cut the potatoes in halves or quarters depending on the size of the potatoes. Par boil the potatoes in salted water. Do not let the potatoes get soft just a few minutes once the water starts to boil. Strain the potatoes and allow to dry.
Heat the Olive oil in an ovenproof dish with the sprigs of Rosemary in a hot oven. I usually have a roast in the oven, so I put the pan for the potatoes in there. Add the potatoes to the hot olive oil, coat and cover in the olive oil sprinkle a little black pepper. Roast in the hot oven at 400F for 30 minutes or until the potatoes are soft when tested with a skewer. If it takes longer that is okay as long as you get to a golden roasted potato.