ROASTED ROSEMARY POTATOES

Roasted rosemary potatoes

ROASTED ROSEMARY POTATOES

#SIAintheKitchen

One of the easiest sides I like to make to is my roasted rosemary potatoes. My mom has a rosemary bush so I tend to get bunches and bunches of fresh rosemary for free (and probably why you may have noticed a ton of rosemary recipes on this blog).

Rosemary is such an earthy herb. Because it’s grown in the ground, I feel that it naturally goes well with other vegetables grown in the ground.

Enter: potatoes. Potatoes and rosemary pair so well! Toss that with a little bit of minced garlic, olive oil and seasoning, you have yourself the easiest side ever. And a bowl of carbs. YAY.

ROASTED ROSEMARY POTATOES - makes 1 sheet pan

  • 1lb new, golden nugget, red or fingerling potatoes, quartered

  • 2 1/2 tbsp extra virgin olive oil

  • 2 sprigs fresh rosemary, leaves only, chopped

  • 1 tsp kosher salt

  • freshly-ground black pepper, as needed

  1. Preheat the oven to 400F and line a baking sheet with aluminum foil.

  2. Toss all of the ingredients together and bake for 20 minutes or until the edges are golden-brown and crispy. Halfway, toss or flip the potatoes to ensure even cooking on all sides.

AMERICAN, GLUTEN-FREE, PLANT-BASEDStephanie Siasia in the kitchen, vegan, roasted potatoes, rosemary potatoes, roasted rosemary potatoes, easy vegan potato sideComment