I love potatoes. Anytime I’m out at a restaurant, my eyes are always drawn to the various potato side dishes: mashed potatoes, home fries, hash browns, sweet potatoes, truffle fries… the list continues. My favorite, hands down, are Rosemary Roasted Potatoes. Now those are the real deal.
I made a batch and enjoyed the leftovers with both dinner and breakfast. I’m nearly rationing the remaining potatoes because I don’t want to finish them.
It’s easy to forget to make side dishes when you’re spending so much time cooking the entree, but these potatoes are very simple and worth the extra few minutes. Plus, you can make them ahead of time and store them in the fridge until you’re ready to enjoy. Just heat them in the microwave for a few seconds and you’re ready to go.
This recipe will add an extra ‘umph’ to whatever entree you are preparing, and I promise you won’t be disappointed.
SO. If you love potatoes as much as I do, enjoy this recipe as a side dish with some scrambled eggs for breakfast or with Cilantro & Lime Roasted Chicken Thighs for dinner.
- 2 lbs fingerling potatoes (scrubbed clean)
- 1 tablespoon olive oil
- 1 tablespoon minced fresh rosemary
- ½ tablespoon herbs de provence
- 2 teaspoons kosher salt
- Preheat the oven to 425.
- Half the potatoes and chop them into bite-size pieces. Transfer the potatoes to a large bowl and evenly coat them with the olive oil, rosemary, and salt.
- Spread potatoes out on the baking sheet and bake for 40-45 minutes. Stir every 15 minutes. The potatoes will be deeply golden.