Rosemary Roasted Potatoes

This is my go to roasted potato recipe. I’ve been making this forever. If you’ve been reading this blog, you already know about my potato obsession. If you don’t believe me, check this out: Potato gratin gone rogue

So, you know these are going to be good. I know that they say certain potatoes are best for roasting, and certain potatoes are best for mashing etc., but do you have four different types of potatoes at your house?  I don’t. Don’t get me wrong, sometimes, I buy the little red potatoes. I even really like the fingerling tiny potatoes-they are so cute! If I know I’m baking them, I’ll try to buy the ones that say they are for baking. Seriously people. I do not discriminate against potatoes. Buy what’s on sale. I know there’s schools of thought on the potato debate, but I don’t have time for it. They all taste good to me.

Here is how I cut my potatoes for this recipe. After I have washed, scrubbed and peeled the potatoes, I  cut them in half. Then, I halve them again. Now lay the four halves together on a cutting board and cut them on a diagonal. You don’t want then too thick, so they will cook evenly. They are kind of like wedges, but thinner.

Fresh rosemary here is a must! It is the cornerstone of this recipe. Just hold the top of the stem and gently pull the leaves off the stem in the opposite direction. Or you could just pluck the leaves off. Whatever works for you.

Again, minimal ingredients for a big impact. This is great for company! Serve this with Roast Pork Loin with Fennel or Lemon Curd Roast Chicken.