Cooler temps in our little corner of the world mean more BBQ’s! Don’t get me wrong, we grill year round but big BBQ feasts are regularly part of our life during our cooler weather.
This wonderful little side dish came together in the produce section of my grocery store. I had two great coupons, one for a free packet of fresh herbs and the other was for a free five-pound bag of red potatoes. I stood there looking at the herb packets and right away the rosemary one jumped out at me. I love rosemary. While prepping for my thyroid cancer treatment, I had to follow a low-iodine diet which meant no commercially baked breads and boy do I love me some bread. After the treatment was done, we decided to permanently adjust our diets and eat more fresh and from scratch. The bread I make most is rosemary and olive oil. Not only does it smell heavenly while baking, it tastes heavenly as well.
I digress, back to potatoes.
I came home and looked up how long to roast potatoes since typically we bake or mash them. Now to cut them up and get roasting.
I scrubbed then quartered the smaller ones and cut the bigger ones into roughly 2-inch pieces. We had friends coming over so I cut almost all of them. I drizzled my favorite garlic olive oil over them, added the cut rosemary and a generous amount of salt and pepper. I gave them a good stir until evenly coated. I laid the remaining sprigs of rosemary on top before I popped them into the oven at 400 degrees for 45 minutes. As soon as I pulled them out I sprinkled Parmesan cheese on top. They smelled amazing and if I’d roasted them a little longer they would have been perfect. I learned that cutting the pieces smaller works better for a 45 minute cooking time.
I’ve made these several times since that magical day in the produce department. Sometimes I’m diligent cutting 1-inch pieces and when I’m not, I lengthen the cooking time. The recipe is flexible, you can change up your herbs and oil. I love the garlic olive oil from the Queen Creek Olive Mill here in Arizona. You can use regular olive oil and other herbs, whatever you’re in the mood for.
As you’ve probably guessed, these are just as easy to make in the RV. You can even use a foil pan and roast them on the BBQ.
Rosemary Potatoes
- Red Potatoes
- Olive Oil, 1/8 cup per pound of potatoes if measuring
- Fresh Rosemary (or your herb of choice), about 1 Tablespoon per pound
- Salt
- Pepper
- Garlic, 2 per pound
- Parmesan Cheese
Preheat oven to 400 degrees. Scrub and cut potatoes, quartering the small ones and larger ones into 1-inch pieces. If cutting into larger pieces, lengthen cooking time. Place potatoes in an oven safe dish.
Top with remaining ingredients and stir to evenly coat the potatoes. Top with remaining rosemary sprigs and roast in oven for 45-55 minutes until tender. Sprinkle with Parmesan cheese after you pull it out of the oven.