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.
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!
- 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
- Wash rosemary and pull off stem
- Melt butter in skillet
- Add rosemary and garlic clove, sliced thinly
- Saute in oven for a few minutes until garlic is tender
- Add potatoes, cut into chunks or slices
- Season with sea salt
- 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!