YIELDS:
4 servings
PREP TIME:
0 hours 5 mins
COOK TIME:
0 hours 40 mins
TOTAL TIME:
0 hours 45 mins
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INGREDIENTS
1 Lb. Mixed baby potatoes (red, white, yellow and/or purple), cut in half if large
2 Tbsp. Patricia and Paul Rosemary olive oil
3 Garlic cloves, smashed and finely minced
1 Tsp. Kosher Salt
¼ Tsp. Fresh ground black pepper
1 Tbsp. Fresh rosemary, finely minced
Fresh rosemary spring to garnish (optional)
Flaky salt to finish
Cooking spray
DIRECTIONS
1) Preheat the oven to 400 degrees F. Spray a casserole dish with cooking spray.
2) In a large bowl, add the potatoes, garlic, rosemary olive oil, salt, pepper and minced rosemary. Toss everything to evenly coat. Pour into the prepared baking dish and spread out evenly.
3) Roast in the oven for 35-40 minutes, stirring occasionally until golden brown on the outside and soft on the inside. Test with the tip of a knife. If it easily pierces the potato, they are done.
4) Serve in a serving bowl with a spring of fresh rosemary and a sprinkle of flaky salt.
NOTES: Everyone needs a go-to side dish for the holidays. My roasted rosemary and garlic potatoes are perfect for special occasions and easy enough to make in the middle of the week. People love them and the flavors are on point. These are perfect served with chicken, turkey, beef and pork. So, no matter what protein is on your holiday table, these will work as a side dish. Be sure to try them with my chicken thighs with figs and thyme, grilled baby lamb chops, fig and walnut stuffed turkey breast, my roast chicken with lemon and herbs and my roast turkey recipes.
This is a pretty easy dish to make and one that takes almost no prep. I buy baby potatoes in any color I can find. Little yellow, blue, purple or red potatoes all work. If you happen to find the “pebble” sized potatoes, you don’t have to cut them in have. The regular sized baby potatoes just need to be sliced in half. The main idea is to get them all about the same size so they cook evenly.
Once you’ve washed, dried and cut your potatoes, simply put them in a bowl. Next, mince your garlic and rosemary and add to the bowl. Add salt and pepper and the rosemary infused olive oil. NOTE: if you don’t have the specialty oil, just use plain olive oil. However, the flavor of the infused olive oil is pretty fabulous and I love using it on tons of different dishes. Even in some of my baking. Try my Rosemary Raisin Pecan Crackers – out of this world!
Toss everything together so everything is coated in the oil. Pour into your casserole dish. (Spray it with cooking spray first to help prevent sticking.) Then, just pop it into a 400 degree F. preheated oven and roast for 35-50 minutes until the potatoes are easily pierced with the tip of a knife.
Put them into a serving bowl, top with a spring of rosemary (if you like) and sprinkle with flaky salt. Easy-peasy.
Looking for other fast and easy potato side dishes? Try some of my favorites:
Decadent Make Ahead Mashed Potatoes
Roasted Crispy Garlic Potatoes
Sweet Potatoes & Cinnamon Honey Butter for Two
