Roasted rosemary Potatoes with garlic are crispy on the outside, creamy on the inside, the rosemary and garlic fragrant potatoes are the perfect side with any meat. They are easy to make ahead and even the pickiest eaters will gobble them down.
Backstory
I’ve wanted to post this recipe for over a week but this old Toshiba laptop of ours is bound and determined not to let me post this recipe that I made for our family get together. Finally I succeeded.
The laptop is almost eight years old and it doesn’t like to travel. When we move it from its comfortable spot on the kitchen counter it starts acting up.
Like a child who is made to do something he or she doesn’t want to do, it pouts. Sometime it refuses to follow the simplest command, like delete — or it takes forever for it to move from one line to another.
Ingredients for Roasted Rosemary Potatoes with Garlic
Do you remember asking your kids to do a chore they didn’t particularly want to do? Yes, they would eventually do it . . . but they’d drag their feet the entire way?
Well, that’s the way this computer is acting. In the morning I can read the newspaper, front to back plus do the four star Sudoku while I’m trying to cull the email.
Not a very productive way to work.
And to make matters worse I just found out the internal drive is not suited for the program I now need to use for photo editing. 🙁
Roasted Rosemary Potatoes with Garlic on Lined Baking Sheet
There have been times that I’ve almost finished a recipe, got ready to save it and the print somehow, someway disappears. Poof!! Gone into thin air. I have to start writing it all over again.
*sigh*
I think it’s time to put the old Toshiba out to pasture.
Easy Side for two or twenty
Being productive is one of the reasons I really like the Roasted Rosemary Potatoes with Garlic dish.
You can make the potatoes for two or twelve in no time at all. I really love dishes that are easy to prepare, use just a few ingredients ,but end up having lots of flavor.
Ingredients
And I not only can get the rosemary roasted potatoes with garlic prepped ahead of time, but while they are roasting I can be doing other things such as visiting with our wonderful family.
- Yukon gold potatoes
- Garlic cloves
- Fresh Rosemary
- Olive Oil
- Kosher Salt
- Freshly ground black pepper
Roasted Rosemary Potatoes with Garlic in a Bowl Ready to Serve
To the Italians, there is nothing more important than family. My mamma and papà believed:
La nostra famiglia è un cerco di forza e amore, quando la famiglia cresce, il cerchio si allarga, con ogni crisi affrontata assieme, il cerchio si rafforza. { Our family is a circle of strength and love, when the family grows the circle grows, every crisis faced together makes the circle stronger}.
More Italian sides you may enjoy
Fagioli Al Forno — Italian baked beans are savory and mouthwateringly good.
Skillet Fried Italian Herbed Potatoes — fresh herbs make all the difference in this quick potato dish.
Creamy Swiss Chard Gratin – a Fall favorite with our son. Creamy and garlicky greens in a casserole.
Lemon and Spinach Orzo – the pasta has a risotto texture with a fresh lemony taste.
These sides are loaded with flavor and easy to make.
Tutti a tavola è pronto!
Alla Prossima.
You may need…
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Recipe
A side that everyone will love. The outside of the potatoes are crispy and the inside are creamy. Your family will beg for you to make them frequently.
If you like this recipe please give it a 5-star rating.
Roasted Rosemary Potatoes with Garlic
Ingredients
- 4 pounds Yukon gold new potatoes halved.
- 12 cloves garlic minced
- 4 Tablespoons extra virgin olive oil
- 2 Tablespoons fresh Rosemary chopped
- Coarse sea salt and freshly ground black pepper
Instructions
- In a small saucepan add the oil, garlic and rosemary and heat on medium-low until the oil is infused with the garlic and rosemary flavor, about five minutes. Don’t let it cook. Let cool.
- Preheat oven to 400 F.
- Place the potatoes in a shallow baking dish lined with foil and large enough to hold the potatoes in a single layer.
- Drizzle with the infused oil and toss well to evenly coat.
- Sprinkle with the coarse salt and pepper – qb (quanto basta) or to taste.
- Toss again.
- Roast uncovered for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender through the center.
- Serve hot.
Notes
- We prep the potatoes ahead of time by putting the halved potatoes in a bowl, drizzle with the cool olive oil, toss to cover the potatoes then place a lid on them until we are ready to roast in the oven. When we are ready we place the potatoes on the lined baking sheet, spread out the potatoes evenly then salt and pepper. Again we toss, spread out the potatoes then place the baking sheet in the 400 F oven.
Nutrition
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