Rosemary is a Mediterranean evergreen. it’s leaves are shaped like needles and it has a pine like scent. In our northern climate  we need to plant it every spring.   I wanted rosemary for roasted potatoes, so why not get a head start on spring with a fresh plant.  I stripped the bottom branches and the rest will keep growing.

Rosemary roasted potatoes are so easy to make. All you need is some potatoes, olive oil, salt, pepper and a sprinkle of finely chopped rosemary.  They taste so much better than boiled or microwaved potatoes!

Preheat your oven to 400° and get a metal, glass or ceramic pan. Any pan you have available will likely be adequate, but flat is best so they can spread out in a single layer.  Cut potatoes into approximately equal size pieces, coat with a couple spoonfuls of oil. Sprinkle with salt, pepper and the chopped rosemary.  Cook for 45-60 minutes. Stir a couple of times while cooking  to brown  them more evenly.

This is a very flexible recipe. The potatoes can be cooked at a lower temperature if another dish is in the oven at the same time. They will taste good, if all you have is oil and some salt and pepper. If you prefer,  garlic can be added as well, or a  couple tablespoons of lemon juice. Grated parmesan can be added for extra crispiness.

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