Oven Roasted Red Potatoes with Rosemary

 

Oven roasted red potatoes with rosemary are an easy vegetable to fix, especially if you’re baking your entree in the oven as well. Two birds with one stone, they say. Only, this time, I had three birds.

You can use a tray for this dish, or a cast iron skillet. I prefer the cast iron skillet. You can choose between olive oil and real butter. I used real butter because I like the taste better and really don’t need to use that much.  Slice a clove of garlic thinly into the melted butter, then toss the chunked potatoes in the melted butter (done in the oven while the pre-heating is happening) and sprinkle with sea salt and fresh rosemary.

I have a rosemary plant at my house. It’s been sitting in a pot outside, and it’s time to move it to a larger pot or to plant it somewhere. I got the plant a year or so ago after I asked in a local Facebook group about finding a plant. A lady responded and told me she had plenty.  She gave me directions to her house and assured me it was okay to drive out there even though she couldn’t be there. “Don’t be afraid of the dog,” she messaged me. “He won’t hurt you.”  I drove out to her neck of the woods, found my way down a winding lane and dug one of her plants near the house while the dog barked from his chain on the porch.  Then I came home and put the plant into a pot (and sent her a thank you as well.) It has flourished and grown. If anybody who lives near me needs a sprig to use or to start your own plant, it’s yours for the taking.

Now back to those oven roasted red potatoes with rosemary seasoning. Depending on how large your potato chunks are, you’ll need to bake them longer. Sliced thinly, they will, of course, be done sooner.

oven roasted red potatoes

On this particular evening, I made the oven baked chicken with the oven roasted red potatoes, then baked fresh dinner rolls after the chicken and potatoes were done.  When possible, it’s a good idea to use the oven for as many items as you can – which is what I did on this particular evening. You can finagle the temperature on the oven somewhat so you can bake things at the same time – at least, that’s what I do. For the salad, I made my favorite broccoli salad. It made a nice plate of food!

Oven Roasted Red Potatoes
Author: 
Recipe type: Vegetable
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A quick mix and oven roast make these potatoes easy and tasty. Combine with a favorite meat and salad, and you're ready to go.
Ingredients
  • 1 clove garlic
  • 4 Tbsp. butter - or more OR olive oil
  • Red Potatoes - approximately one for each person
  • Sea Salt
  • Rosemary - as much as you like
Instructions
  1. Wash rosemary and pull off stem
  2. Melt butter in skillet
  3. Add rosemary and garlic clove, sliced thinly
  4. Saute in oven for a few minutes until garlic is tender
  5. Add potatoes, cut into chunks or slices
  6. Season with sea salt
  7. Bake at 400-450 for 15-25 minutes

Fresh rosemary is the best. But you can use dried if you have no other option. If you have no garlic cloves, you can use garlic powder or minced garlic. Fresh is best, of course. Go ahead, add your own seasonings and your family will delight in your recipe!

Pinterest Oven Roasted Red Potatoes with Rosemary

 

Smashed Red Potatoes

Believe it or not, there are  more nutrients in the peelings of a potato than in the actual potato itself. That’s not the only reason I don’t peel red potatoes.  I do it to save time.

Wash those potatoes thoroughly.  Then cut the potatoes into chunks and place into boiling water. Once the potatoes are just soft enough to stick a fork through (without the chunks separating), drain the water.

Using a hand-held mixer or your kitchen mixer (I use my Bosch), dump the potatoes into the bowl and season with salt and pepper. Add just enough milk to begin a good mash.  Then add butter (the real stuff), sour cream or yogurt, more milk, and crumbled bacon (optional). Continue to beat until potatoes are whipped to the way you like them. Add some chives if you’d like. You can add fried, crumbled bacon and browned butter on top as well.

Viola!

Just like that, you’ve got a dish that’s festive, pretty, and delish.

 

Red Smashed Potatoes
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
Any mashed potatoes are a comfort food. Red smashed potatoes fit in that - and the red peelings add color and nutrition to the dish.
Ingredients
  • 8 medium sized red potatoes - washed thoroughly
  • ¼-1/2 cup milk
  • ½ cup sour cream OR yogurt
  • ¼ cup butter + 2 Tbsp. butter
  • Salt and Pepper to taste
  • 4 slices bacon
Instructions
  1. Broil or fry bacon until crisp
  2. Drain and crush into bits
  3. Wash potatoes thoroughly
  4. Cut into chunks and cook in water until slightly tender
  5. Drain water completely
  6. Mash potatoes, adding a little milk at a time
  7. Add ¼ cup butter and sour cream
  8. Add salt and pepper to taste
  9. Whip until potatoes are well mashed
  10. Add more milk as needed
  11. Add chives for seasoning as desired
  12. Melt or brown 2 Tbsp butter and pour over the top
  13. Add crumbled bacon on top (optional)