Simple Potatoes, Yummy Crunchy Goodness

Admit it – a crunchy, garlicky, rosemary-crusted potato bite is a visit to comfort food heaven, isn’t it?  My family absolutely loves these Rosemary Roasted Potatoes.

Just a few simple ingredients unite to become more than the sum of their parts in this versatile side dish.

Rosemary-Garlic potatoes have only a few ingredients.
Rosemary-Garlic potatoes have only a few ingredients.

I’d love to hear from you – just click the Comment button if you have questions or comments, or if you try the recipe and have feedback.  Happy cooking!

Ingredients

  • 2-3 long sprigs of rosemary, finely chopped (about 2 tbsp)
  • 1 tsp course kosher or sea salt
  • 1 tsp course or freshly ground pepper
  • 1/4 tsp red pepper flakes (or more if you like it spicy)
  • 3 large cloves of garlic, finely chopped
  • 1/4 olive oil
  • 2 large baking potatoes, washed

Cooking Instructions

Preheat oven to 475°.  Spray a large baking with cooking spray.  Stir the first 6 ingredients together in a medium-large bowl.  Slice the potatoes long-wise, then again to make long fries, then cut the fries in 1/2 inch diagonal shapes.  Stir the chopped potatoes into the bowl until they are all covered with the olive oil spice mixture.

Spread the potatoes on the baking sheet and pop into the over for 5 minutes.  Remove from the oven and cover tightly with foil.  Cook for 15 minutes, then remove from the oven and stir with a spatula to keep from sticking.  Put back into the oven, uncovered, for 10+ minutes until the potatoes have the crispiness you desire.  You can also finish them under the broiler for 1-2 minutes, if you want really really really crispy potatoes.

To serve, mound the potatoes in a heated ceramic bowl, and finish with fresh-grated pepper.


I like to vary the size and shape of the potatoes depending on the main dish they are complimenting.  Sometimes I do long planks shaped almost like home fries, which have more creamy potato interior inside the crunchy-spicy exterior.  These are a good side dish for fancy burgers.  The larger the potato pieces, the longer they need to stay in the oven.


January 2017 Update –

I didn’t realize when I posted this, my first recipe, that it would be super-important to include a picture of the finished product!  Here are the Rosemary Roasted Potatoes on a little luncheon plate with sliced rare steak and broccoli, a super-traditional meal.

fullsizeoutput_45f.jpeg
This little plate has everything you need

Copyright 2o17, Glover Gardens Cookbook

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