Roasted Potatoes

One of our favorite ways to add potatoes to our menu . . .

Rosemary Roasted Potatoes 

Roasted Potatoes      Yield:  4 servings

4 medium potatoes, diced or 12 new potaotes, halved, or quartered

3 to 4 tablespoons olive oil

½ teaspoon kosher salt

¼ to ½ teaspoon black pepper

1. Combine cut-up potatoes and oil in bowl and toss.
   
   
   
   
   
   

   

   We added fresh rosemary to the potatoes.
2. Arrange oil-coated potatoes in a baking pan or dish, spreading out so they form a single layer.
   
3. Sprinkle with salt and pepper.
4. Bake, uncovered, in a 450° oven about 25 minutes or until potatoes are tender and light brown. 
   

Variations: 

Add 2 large shallots or 4 green onions, finely chopped to the potatoes.

Herb Roasted Potatoes — add (about1/2 teaspoon) crushed rosemary or basil or other herbs of choice to the potatoes as they bake.

Recipe without photos . . .

Roasted Potatoes      Yield:  4 servings

4 medium potatoes, diced or 12 new potaotes, halved, or quartered

3 to 4 tablespoons olive oil

½ teaspoon kosher salt 

¼ to ½ teaspoon black pepper

1. Combine cut-up potatoes and oil in bowl and toss.
2. Arrange oil-coated potatoes in a baking pan or dish, spreading out so they form a single layer.
3. Sprinkle with salt and pepper.
4. Bake, uncovered, in a 450° oven about 25 minutes or until potatoes are tender and light brown. 

Variations:  

Add 2 large shallots or 4 green onions, finely chopped to the potatoes.

Herb Roasted Potatoes — add (about1/2 teaspoon) crushed rosemary or basil or other herbs of choice to the potatoes as they bake.