Rosemary Roasted Red Potatoes

"While the concept of roasted red potatoes is not new, I like to add a twist to it with some of the interesting ingredients I usually have on hand. If you don’t have rosemary oil on hand and have never made flavored oils, check out my other recipes on roasted goodies and flavored oils."
 
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photo by Bayhill photo by Bayhill
photo by Bayhill
Ready In:
50mins
Ingredients:
6
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 400F.
  • If your red potatoes are bigger than a plumb, you may want to cut them up a little more to ensure even cooking.
  • Mix all the ingredients in a large bowl.
  • Toss well to evenly coat the potatoes.
  • Spread out on a parchment lined sheet pan.
  • Cook of 35 to 40 min, or until they are fork tender.

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Reviews

  1. These were the best roasted potatoes we have ever had! I used plain olive oil. The parchment paper was a key part of them turning out so well. Wonderful - will make again!
     
  2. Delicious! These potatoes were a quick, easy, and flavorful side dish. I used recipe #210031 for the oil. Next time, I will reduce the salt to about half the stated amount as they were a little too salty for my family's taste. Thank you for sharing this wonderful dish...it is definitely a keeper. I'm glad that I chose to make it for PAC 2007.
     
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RECIPE SUBMITTED BY

<p>I used to cook professionally, but got out of the business because it is a soul crushing, low paying job. If you want to hate cooking, run a hotel kitchen. Now that I don't have to do it for a paycheck, I cook for my friends and family as much as possible. I enjoy making everything from BBQ to Bur Blanc. I love mixing chocolate with spicy ingredients. I am rather new to baking, (only a few years) but I really love it and try to bake whenever I get a chance. I work offshore in the Gulf and I always sneak down to the galley to make stuff for the guys. I'm a huge fan of Alton Brown. I think the guy is a genius. I have tried so many of his recipes, and they all rock. Since finding this website and having a public place to post my recipes for others to review, I have become more conscientious about writing my kitchen experiments down. I still have yet to get my whole wheat pizza dough to paper, but I promise, it's on it's way. My passion for cooking has increased 10 fold since I left the biz, and I plan to keep putting new recipes here and trying my hand at new stuff. <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /></p>
 
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