Rosemary Roasted Potatoes Recipe
We’ve got a quick and easy rosemary roasted potatoes recipe for you today. I really like to make this as a side-dish for roasted chicken or pork. These potatoes are so simple to make and highly flavorful. Big payoff for little effort. Love those dishes.
So you might be thinking, what’s the difference between “baking” and “roasting”? Generally, they are the same thing. “Baking” usually refers to items that don’t have structure until they are cooked (desserts, pastries, and breads) while “roasting” refers to food products with structure like meats and vegetables. Also, roasting generally takes place at higher temperatures than baking. But not always. See how that works? To complicate things more, we have the whole notion of the “baked potato” that contradicts all of this. Cooking terminology can be wonky at times. That’s why I’m here to help.
Let’s briefly touch on the actual roasting process for the potatoes. In this recipe, the potatoes are tossed with olive oil, salt and rosemary. Tossing the potatoes in oil helps to cook the potatoes better than if you were just roasting them dry. The oil helps to give the potato a crispy outside while at the same time the inside of the potato steams. This leads to a crispy yet light potato. Perfect, IMHO!
So now that we’ve agreed that we’re going to “roast” this potato, what type of potato do we want to use? For this recipe you’ll want to use a pretty small variety of waxy potato. This way you only need to quarter them and don’t have to peel them (less work and retain more vitamins). Numerous varieties of small potatoes exist so just pick your favorite one. I like the small red bliss potatoes. They have a nice firm waxy texture but cook perfectly for our tastes.
We’ve talked about using rosemary for seasoning these little beauties. I recommend using fresh rosemary if at all possible because it is highly flavorful and lends tremendously to the finished dish. I am lucky enough to have a rosemary bush growing in front of our house so I basically have an endless supply of rosemary. It’s pretty great.
Finally, if you’ve not already invested in a Silpat, I highly suggest you do so. A Silpat is a silicon-based non-stick baking pad. It’s very helpful in the oven because it prevents items (potatoes, cookies, etc) from sticking to the surface of your pan. I consider this to be one of the key tools in a kitchen. Once you have one, you’ll pretty much use it all the time when you bake. They last a long time too. I’ve had mine for about five years and am just needing to replace it.
- You can easily add a tablespoon of freshly minced garlic to turn these into garlic rosemary roasted potatoes.
- If you don’t have a Silpat or cooking parchment, you can line your baking sheet with aluminum foil and spray with a coating of non-stick spray (such as PAM).
- If you want to quarter the potatoes ahead of time, you can store them in the fridge submerged in water. They will stay fresh this way for a few days.
So now that we know what we’re going to do with our potatoes, on to the recipe so we can get cooking…
Rosemary Roasted Potatoes Recipe
This quick and easy rosemary roasted potatoes recipe is a perfect side to chicken or pork. Four simple ingredients make a highly flavorful accompaniment.
- 1 1/2 pounds small red potatoes, quartered
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon light olive oil
- 1 teaspoon kosher salt
- Preheat oven to 350 degrees F.
- Combine all ingredients in a mixing bowl and stir well.
- Transfer to a rimmed baking sheet lined with a Silpat or cooking parchment.
- Bake for 60 minutes.
Total:1 hour 10 min