I’m always up for an easy and fool-proof recipe that also tastes amazing and today’s recipe is just that. These roasted rosemary potatoes are a great side dish option for Easter Sunday coming up if you are planning that out. And, while in quarantine, potatoes are one of those staples that are easier to find at the moment so I am hoping this recipe helps those of you out who are running out of dinner ideas!  

Ingredients needed:

• 8-10 large red potatoes (you can also do this with russet potatoes)
• fresh rosemary (dried will do in a pinch)
• olive oil
• salt and pepper to taste

Directions:

First, preheat your oven to 425 degrees. Then, you will want to start by scrubbing your potatoes clean. 

Next, give them all a good chop. I keep mine to smaller bite-size pieces for little mouths.

Place all of your chopped potatoes onto a baking sheet.

Next, chop up a good amount of fresh rosemary.

You are then going to want to drizzle your potatoes with olive oil and then sprinkle with salt, pepper, and your fresh chopped rosemary. I do not measure this out. This is one of those recipes that is all taste. Remember, you can always add, but you can’t take away. Simply taste test your potatoes when they come out of the oven and if they need more salt or pepper, you can add it after.

Then you will want to give everything a good toss to ensure your potatoes are coated evenly with your seasonings. I simply use my hands for this part.

You will then place your baking sheet in the oven for 20 minutes. After that, I give the potatoes a good toss and put them back in the oven for another 15 minutes.

And voila!

Seriously, these roasted rosemary potatoes are absolutely delicious, much healthier than the fake potato mix in a bag, and one of my go-to side dish that requires little to no effort.

I hope you enjoy this one and be sure and reach out if you try it – I would love to know if your family enjoyed it as much as mine does!

And how are you handling the Easter holiday? Any suggestions or ideas are welcome as I haven’t quite decided if and how the bunny is going to make it to our place. It might just be an Easter that focuses solely on what it should be about anyway – wink! 

Sincerely, a mom in completely new (and procrastinated) territory.

P.S. For more recipes, head here.

Roasted Rosemary Potatoes

Yield: 6-8 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

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Ingredients

• 8-10 large red potatoes 
• Fresh rosemary (dried rosemary would do in a pinch)
• Salt
• Pepper
• Olive oil

Instructions

1. Preheat your oven to 425 degrees.
2. First, you will want to scrub your potatoes clean.
3. Next, chop your potatoes and place on a baking sheet.
4. Then you will want to drizzle your potatoes with olive oil and sprinkle with salt, pepper, and your fresh chopped rosemary.
5. Toss the potatoes to ensure a good even coat of olive oil and seasonings.
6. Place in the oven for 20 minutes.
7. you will then want to flip and toss your potatoes and bake for another 15 minutes.

Notes

An easy (totally fool-proof) recipe and absolutely delicious. There are no exact measurements as everything is to taste. Perfect side dish for dinner!

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