Fresh, local produce is sadly hard to come by during winter and early spring in Michigan. But potatoes tend to be pretty reliable. Plus, that carby goodness helps keep you warm during our coldest months. There are a million ways to cook potatoes, but roasting them with a few simple ingredients is my favorite. These garlic rosemary potatoes go with anything – roast chicken, sandwiches, fish, cheesesteaks. If you happen to have some left over (we rarely do), these are absolutely delicious for breakfast. Just heat them in some olive oil on a skillet, sprinkle on some seasonings, and crack an egg on top.
Rosemary: The Can’t-Kill Herb
I love having fresh herbs in my kitchen. As far as herbs go, rosemary is also a safe bet in the winter and spring months. In the summer, I keep a pot of rosemary on my deck. Aside from cooking, it’s great in cocktails. In the winter, I move it indoors. I’ve never had an issue moving it back and forth. Other herbs don’t do so well (RIP to my beautiful basil plant). But if you give your rosemary plant some sunshine and water it when the soil looks dry, you shouldn’t have any trouble keeping a it alive through the winter. I am an absolute plant killer, so if I can do it, you can too!
I like this recipe because it’s easy to adjust the serving size. If you’re cooking for two, a few potatoes will do the trick. If you have more people coming, you can double or triple the recipe.
These garlic rosemary potatoes cook in a hot oven, so it’s the perfect time of year to roast some up. Before we know it, none of us will want to go near a hot oven. We’re all looking forward to the summer months, when all of our cooking will transition to the grill. But until then, roast away!
Roasted Garlic Rosemary Potatoes
- 1 pound redskin potatoes, skin on (yukon gold works too but I wouldn’t use russet for this recipe), evenly diced (about one-inch cubes)
- 1 tablespoon olive oil, plus a bit more for drizzling
- 3 cloves of garlic, minced
- 2 tablespoons minced fresh rosemary (or ½ tablespoon dry rosemary)
- 1 ½ teaspoon kosher salt
- 1 teaspoon black pepper
- Preheat oven to 450 and line a baking sheet with aluminum foil. Drizzle a tiny bit of olive oil on the foil-lined pan and use your hand to spread it so that the foil is covered in an even, very thin layer of oil. This will prevent your potatoes from sticking as they bake so you don’t leave behind any of those yummy crispy edges.
- In a large mixing bowl, toss together potatoes and olive oil, then toss in garlic, rosemary, salt and pepper.
- Pour potatoes onto the baking sheet, giving them lots of room - you want them to crisp, not steam. If you’re doubling this recipe, use a second baking sheet.
- Bake for 30-35 minutes, until potatoes are crispy but tender. Give them a toss halfway through roasting.
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