November 04, 2012

Roasted Rosemary Potatoes

So simple, so delicious, I love this recipe.  Carola potatoes are wonderful on their own, but the addition of fresh rosemary was brilliant on the part of White On Rice Couple.  I had these for both breakfast (with eggs) and dinner (with a salad) today, and they were great with both meals. 
Slicing the potatoes is the most work this recipe requires.  Throw them on a pan, roast for 25 minutes, and they're ready to go!

If you're looking for a tasty, simple Thanksgiving side dish, I highly recommend making these potatoes.  You just need rosemary and some gold potatoes.

Roasted Rosemary Potatoes

Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients (4-6 servings)
  • 2 pounds Carola potatoes (or gold potatoes)
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon coarse salt
  • Heat oven to 450 degrees. Line baking sheet with parchment paper.
  • Scrub, dry, and slice potatoes into 1/4″ slices. In a large ziploc bag, toss potatoes with olive oil, rosemary, salt and pepper.
  • Spread potatoes out in a uniform layer on a parchment-lined baking sheet. Bake for 15 minutes, then flip the potatoes. Roast for another 10 minutes.
  • Pick up the parchment paper by the edges and slide the potatoes onto your serving dish.
Recipe Source: White on Rice Couple
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