Rosemary Roasted Potatoes

Submitted by Sharlene~W

"A very easy side dish. You could use dried rosemary, but fresh is better as the dried rosemary will not soften in this recipe."

 

• Ready In: 50mins
• Ingredients: 4
• Serves: 4

ingredients

• 4 russet potatoes
• 2 tablespoons butter or 2 tablespoons margarine
• 6 shallots, chopped (or 1/2 small onion, chopped)
• 2 sprigs fresh rosemary

directions

1. Preheat oven to 350°F.
2. Wash potatoes and cut into strips about 1/2 inch thick and 2 inches long.
3. Heat butter in a nonstick ovenproof skillet large enough to hold potatoes in one layer.
4. Add potatoes and shallots and sauté over medium heat for 15 minutes, shaking the pan or tossing potatoes every few minutes.
5. Add rosemary and toss with potatoes.
6. Bake in oven 10 minutes longer or until they are tender.

Reviews

[Charishma_Ramchandani]

I love potatoes this way. Very tasty and easy!

 

[Annisette]

I use this recipe too! I cube my potatoes, rather than slice them into strips, leaving the skins on. I also add in 1 tablespoon of chopped fresh rosemary when sauteing the potatoes and shallots - but that's because I love rosemary! Great recipe!

 

[-Sylvie-]

I had some baby new potatoes, so I scrubbed them and quatered them, leaving the skin on. I microwaved them for about five minutes first, and I'm glad I did, because they still needed a little longer than stated in the recipe. I left them in the oven for about 20 minutes. The onions and rosemary add a nice flavour and they made a nice side dish to go with my roast leg of lamb. Thanks for sharing!

 

[Scoutie]

These are great! I have been making these for some time now, I cut my taters into large cubes. I also add some minced garlic at the end of the sautee. (sautee garlic about 2 minutes.) Like Sylvie, I microwave the taters first, then roast for about 15 minutes. I have used yellow onions in place of the shallots, tastes just as good. Thanks for posting Sharlene.