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Easy Rosemary Roasted Potatoes
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Description
Rosemary and potatoes are meant for each other and this recipe is easy to prep and easy to cook. It does require some baking time, but it’s mostly hands-off. It’s a great side for any steak dish! If you are doubling or tripling the recipe, make sure to use a larger pan or increase baking time.
Ingredients
- 4 whole Yukon Gold Potatoes
- ½ whole White Onion, Sliced Thinly
- 2 cloves Garlic, Sliced Thinly (or Chopped Roughly)
- 2 sprigs Rosemary, Leaves Removed And Finely Chopped
- 1 teaspoon Coarse Salt + More For Seasoning
- 3 Tablespoons Vegetable Oil
- ½ teaspoons Red Pepper Flakes (use Less If You Don't Like Them Spicy)
- 2 pinches Fresh Ground Pepper, Or To Taste
Preparation
1. Preheat the oven to 425°F. Cut the potatoes in half longways, then slice them into thin half-moons, about 1/4″ thick.
2. Toss the potatoes in a 9″x13″ roasting pan with all of the other ingredients. Spread in an even layer and cover with a sheet of foil. Poke some holes in the foil with a fork so that the steam can escape.
3. Bake in the oven for 30-45 minutes. Check every 15 minutes, toss, and replace the foil. Cook until the potatoes are tender all the way through and the onions are limp.
4. Finally, turn on the broiler. Remove the foil, and cook until the potatoes are browned and crispy, an additional 10-15 minutes. Season to taste with salt and pepper.
For more photos, click the related blog post link under the recipe picture!
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yolandau on 3.10.2010
I will make them tonight, they look so good!