Christy’s Amazing Rosemary Potatoes (Recipe)

If you have been a guest at my dinner table more than once, you have probably tasted my Amazing Rosemary Potatoes. They are a go-to staple “company recipe,” because they are so simple, so predictable, and so delicious!

Here’s what you’ll need:

  • 3 to 5 lbs red-skinned or white-skinned potatoes
  • 1/4 c to 1/2 c olive oil
  • 2-4 Tbs fresh rosemary, chopped (I use a food processor, but you can also use a coffee grinder. Just be sure it’s clean first 🙂
  • Salt
  • Fresh Pepper

Here’s what you’ll do:

  • Preheat oven to 400.
  • Wash the potatoes thoroughly.
  • Cut potatoes into large bite-sized pieces. I usually cut them into quarters.
  • In a large bowl, pour olive oil over the potatoes and toss with tongs to make sure they are well coated with the oil.
  • Sprinkle the rosemary all over the potatoes
  • Toss again to coat
  • Salt all over once, pepper all over once
  • Toss again to coat
  • Pour potatoes into a glass or ceramic baking dish. If you use five pounds, you might need two dishes. Make sure the potatoes are not more than two layers deep, or they won’t cook properly.
  • Bake for about an hour or so. The outside will be brown and crispy, the inside will be soft and chewy.

NOTE: If you are making my Roasted Chicken with Butternut Squash or Magical Meatloaf as a main dish, you can cook everything simultaneously in one oven, which is great for company. Everything is ready at once!

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