One of the most savory and delicious side dishes, garlic and rosemary roast potatoes go well with pork roast, beef roast, steak, or nearly any other type of meat. In fact, for a fast meal on a night when you’re not particularly hungry, these are a delicious stand alone meal.
Garlic and Rosemary are two wonderful herbs that can be used with almost anything and they really set off the taste of the potatoes. Add a drop of butter and a sprinkling of salt and freshly ground pepper and you’re going to be literally impressed by the taste that you get.
Roast potatoes are traditionally a Uk or British country recipe, but they’ve slowly arrived in the United States and found an appreciative audience among British expats, as well as Americans. We know a good thing when we taste it.To get that wonderful herb taste try our herb roasted potatoes, and if you’re into it, grate a bit of cheese over the top.
Garlic and Rosemary Roasted Potatoes
You will need:
8-10 small potatoes-Red skinned or Yukon gold are delicious in this recipe.
3 tbsp extra virgin olive oil
2tbsp minced garlic
1 tbsp finely crushed or chopped rosemary
To Make Garlic Rosemary Roast Potatoes:
Cut the potatoes in half
Place on lined baking tray
Drizzle with olive oil and roll the potatoes to completely coat them in oil.
Sprinkle with salt and pepper
sprinkle garlic and rosemary over the potatoes until it sticks on the potatoes.
Arrange the potatoes skin side down on the baking tray
Bake at 375 degrees Fahrenheit for approximately 30-40 minutes or until fork tender.