Rosemary and Garlic Roasted Potatoes
This is an incredible alternative to the everyday mashed potato, it comes together in minutes and will never fail to impress.
These are the potatoes I like to serve with Roast Beef. I will never advocate cutting starches from your diet entirely but I will stress moderation and portion control. Try to focus on lean protein and fresh veggies but remember your brain runs off carbs!!!
Originally posted on 31 October, 2013!!!
Print Rosemary and Garlic Roasted Potatoes
- Total Time: 50 minutes
- Yield: 4 1x
Description
This is the recipe for the potatoes I like to serve with Roast Beef. I will never advocate cutting starches from your diet entirely but I will stress moderation and portion control. Try to focus on lean protein and fresh veggies but remember your brain runs off carbs!!!
Ingredients
6 – 8 Small red skinned potatoes (about 1.5 pounds), skin on (washed), sliced in half
1 tbsp extra virgin olive oil
1 Large Sprig of rosemary
5 Cloves garlic, smashed
½ tsp coarse salt
¼ tsp pepper
Instructions
Preheat your oven to 425.
Combine all of the ingredients in a large casserole dish (I use my lasagna pan); mix well.
Roast the potatoes for 45 minutes to an hour, until the potatoes are cooked through and are slightly darkened.
Notes
- You can use virtually any potato under the sun here!
- Fresh thyme would work well too.
- Prep Time: 5 Minutes
- Cook Time: 45 Minutes
- Category: Side
- Method: Oven
- Cuisine: American
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