Roasted Rosemary Potatoes

Roasted Rosemary Potatoes

Who doesn’t like roasted potatoes? I mean, potatoes are delicious in all forms. But once you pop them in the oven to make oven roasted potatoes, there is just something that makes these tubers even better tasting. What we love about these Roasted Rosemary Potatoes, besides the obvious deliciousness of Rosemary, is the jalapeno pepper and fresh garlic. Those ingredients add a little something extra, to the roasted potatoes recipe, that brings it to a new level.

Now, this recipe calls for bite-sized potatoes. But fingerling potatoes, cut in half work well too. And, if you only have access to a regular sized potato, just quarter them to get a decent size to roast. They all work well in this recipe. We have used all three, and they are equally as tasty. The main reason we love tiny potatoes is the ease they add to the cooking. No cutting is needed. Just wash, dry, and add to a roasting pan or casserole dish.

Roasted Rosemary Potatoes Ingredients

  • Potatoes – 10 Ounces
  • Garlic – ¾ Bulb
  • Jalapeno – 1
  • Rosemary – Fresh From 6 Inches of Stem
  • Olive Oil – 2 Tablespoons
  • Salt – To Taste

Prepare the Roasted Rosemary Potatoes

  1. Preheat oven to 400 degrees
  2. Next, start by washing and drying the potatoes. If using bite-sized potatoes, such as Tasty Selections, place directly into the roasting pan. If using fingerling potatoes, cut in half. Should you only have access to regular sized potatoes, quarter. Then place either into a roasting pan in a single layer.
  3. Add the olive oil to the potatoes and mix thoroughly.
  4. Place the potatoes into the oven and roast for 20 minutes.
  5. While the potatoes are roasting, remove ¾ of the cloves of garlic from the bulb. Do not peel the garlic cloves.
  6. Once the potatoes have roasted for twenty minutes, add the unpeeled garlic and stir.
  7. Now roast for another 40 minutes.
  8. While the potatoes and garlic are roasting, cut the jalapeno into rings. Also, wash and remove the rosemary from the stem
  9. After the forty-minute roasting time, add the jalapeno rings and rosemary. Then stir.
  10. Place back into the oven until everything is completely cooked, approximately 15 more minutes.
  11. Once cooked, peel the garlic, salt to taste and enjoy as a side or a main course.
Roasted Rosemary Potatoes Ready to Eat

Roasted Rosemary Potatoes

Happy Eatin’

Enjoy our Potato & Carrot One Pot Meal Recipe, as well

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3 Comments on “Roasted Rosemary Potatoes

  1. Pingback: Stewed Beets - The Vegetarian Cooking Couple

  2. Rosemary and potatoes are one of my favorite pairings

  3. thevegetariancookingcouple

    Totally agree!

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