There was this bag of tiny potatoes at my grocery store and I just had to try them. They were called a celebration blend with tiny white, red skinned, and a beautiful dark purple potato. I definitely wanted to roast them, but wanted them simple and flavorful. So I came up with these Roasted Rosemary Garlic Potatoes.
This recipe would be great for any kind of potato that you want to roast. We roast potatoes quite often, but usually just make them as mock French fries and season with only salt and pepper. So glad I threw some of my homegrown rosemary and pressed garlic in this recipe.
These roasted rosemary garlic potatoes using this celebration blend were beautiful. I loved the mix of colors and they were so easy to make. Something you can do very quickly on a busy night or if you have other dishes that need more of your time.
Roasted Rosemary Garlic Potatoes | Recipe
2 lbs. celebration blend bag of potatoes (or any thin skin potato)
3-4 T. olive oil
several sprigs of rosemary
1 clove garlic
salt and pepper
Since these are thin skinned potatoes, I leave the skin on and just scrub them.
In a plastic bag (or bowl), put the olive oil and rosemary. Using a garlic press, squeeze the clove of garlic into the bag. Toss all these ingredients around to blend the rosemary and garlic flavors with the olive oil.
Depending on the size of your potatoes, cut in half or quarter to get a uniform size so they will cook evenly. I like them about 1-1/2″ to 2″ pieces. Place them in your bag or bowl and make sure to thoroughly coat them with the flavored olive oil.
Pour entire bag, including rosemary, into a baking dish.
Bake at 425° for 30-40 minutes or until they are as browned as you like.
I pulled out the roasted rosemary sprigs and garnished my plate with a couple fresh cut sprigs.
It’s that simple. Once they are in the oven, you can give your time to another dish or, better yet, grab a glass of wine and put your feet up.
Please scroll down to my comment section and let me know a favorite recipe you have for roasting veggies.