There’s something wonderful about fresh Rosemary and potatoes. I love to add fresh Rosemary to roasted potatoes, giving them an earthy flavor with its tea-like aroma and piney, evergreen essence. Add plenty of minced garlic, and you’ve arrived in Potato Heaven. While you can use any good quality olive oil to toss the potatoes, if you happen to have basil olive oil on hand, by all means use it. The hint of basil will further enhance the aromas and flavors of this simple side dish.
These delicious, golden roasted potatoes go well with just about anything from chicken to steaks. They make a lovely accompaniment to my Awesome Grilled Tri-Tip with a Gourmet Red Wine Rub or just about anything cooked on a grill or pan-seared. Be sure to check cooking temperatures when serving with roasted meats – the hotter oven is important to give the potatoes that wonderful golden “crisp” outer layer while preserving the moist flesh inside.
Roasted Red Rosemary Potatoes
8-10 Red Potatoes, medium size, washed and cut into wedges
2-3 tablespoons Olive Oil – enough to coat the potatoes,
3-4 Garlic Cloves, minced
2 Tablespoon Fresh Rosemary, roughly chopped
Kosher Salt to taste
White Pepper to taste
2 tablespoons butter
Preheat oven to 450-degrees.
Wash potatoes and pat dry. Cut into large wedges.
Place potatoes in a large bowl. Drizzle with olive oil and toss to coat. Add garlic, rosemary, salt and white pepper. Toss well. (I’m one of those use your hands cooks, so I toss the potatoes around in my hands rather than to use a spoon).
Pour potatoes out onto a rimmed baking pan large enough to hold potatoes in a single layer. Roast in oven for about 30 minutes, shaking pan occasionally to allow for even roasting.
When the potatoes are nicely roasted on the outside, tender on the inside, add butter to the roasting pan. Cover and allow butter to melt. Swirl potatoes through the melted butter just before serving.