Roasted Potatoes with Fresh Rosemary

This was a recipe I first saw on Better Homes and Gardens.  I have adapted this recipe to serve 8-12 ( my typical guest list).  I have also made some slight modifications to suit my tastes and needs.

NOTE: I eyeball ingredient quantities, mostly to taste and consistency.  Following recipes to the letter will never enable you to enjoy cooking.  Cooking by memory will become a chore and never a love.


  • 8 Ucon gold or Redskins or  Fingreling potatoes.  Whatever your local markets have.  Cut the potatoes into pieces that is manageable but not too small.
  • 3 Tbp of olive oil
  • 1 Tbp of garlic powder
  • 3 Tbp of fresh Rosemary.  Save a couple of sprigs for presentation.
  • Salt and pepper to taste (everything needs salt ,so don’t skimp here – you will live)
  • Decent size bowl to mix things in


  • Pre-heat the oven to 425 degrees
  • Into a bowl, start with the cut potatoes, adding the olive oil until potatoes are evenly covered, making sure oil is pooling in the bottom of the bowl. You can always add more oil.  
  • Add in the garlic powder and toss until evenly coated.
  • Here is where it gets tricky, with the salt.  Potatoes absorb salt, so you can be a little generous at this stage and your guests can always add salt at dinner, but no one ever does. LOL.  Except me…  everything needs salt.  Salt will amplify tastes. But it’s a balancing act: Too little and all you taste is the starch;  too much and deers will be waiting outside for your guests, mistaking them for salt-licks.  
  • Add in the pepper.
  • Toss some more
  • Add in the Roesmary
  •  Toss some more
  • If things look a little dry add in a little more olive oil to keep the gears moving.  Since you will be placing this on a baking sheet, make sure there is enough oil coating the potatoes to keep them from sticking on the baking sheet.
  • Here is where you can eyeball things.  If everything looks evenly coated and beautiful.  Stop.  If not, add in a little of this and that.  Unfortunately, you can’t taste anything at this stage.  The more you cook bybfeel, the better you will get.
  • Take the contents from the bowl and spread it out onto a baking sheet.  Because everything has been coated with olive oil, there is no need to prepare the sheet with Pam or coating the pan. 
  • Bake for 30-35 minutes, and remove when you can get a fork into the larger pieces and everything is a beautiful, golden brown.
  • Remove from oven and transfer into a large serving bowl, adding in the Rosemary sprigs for garnish.

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