"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roasted Rosemary Potatoes Recipe

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This recipe for Roasted Rosemary Potatoes, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Everett
Added: Saturday, October 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
potatoes, peeled and cubed
olive oil
fresh rosemary
salt and pepper

Directions:
Directions:
Heat oven to 450. Prepare as many potatoes as you will need (I plan 2 per person. Be sure they are dry so they will get crispy.) Arrange in a single layer on a cookie sheet with 2-4 sprigs of fresh rosemary. Drizzle potatoes with olive oil (at least a 1/4 cup for a large pan of potatoes). Sprinkle liberally with salt and some pepper. Give potatoes a quick mix with your hands to be sure the oil, salt, and pepper are evenly distributed. Bake for 25-35 minutes or until golden brown and fork tender. Turn potatoes once while cooking (More often will prevent them from getting crispy).

There are many variations to this dish. You could add sweet potatoes, onions, garlic, etc. You could also use thyme instead of rosemary.

Number Of Servings:
Number Of Servings:
2 potatoes
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
These are typically served with rotisserie chicken.

 

 

 

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