Monday, May 18, 2015

Kick Up Your Dinner with Rosemary Roasted Potatoes

If you're looking for a side dish to compliment chicken or steak, let me introduce you to my rosemary roasted potatoes.  I promise you won't be able to eat just one.  These golden brown beauties are perfectly crispy on the outside, deliciously warm and fluffy on the inside, and an all around party in your mouth.


You can cook these potatoes with any seasoning you want.  I'm not a fan of pepper in general, so I don't cook with it.  I don't even own a bottle of pepper! I feel rosemary compliments potatoes in general, so that's my go-to seasoning.  Generally, I use classic russet potatoes.  You can use any kind of potato you want.  Chop the potatoes in wedges, cover them generously with olive oil, and season away! Put them on a cookie sheet lined with tin foil and bake for 45 minutes at 425F.  When the timer goes off, you'll be presented with the most heavenly side dish your taste buds will ever meet.  Trust me on this one!

Two potatoes is more than enough for two people.  If you're cooking for many people, I would use an entire pack of four potatoes that you can easily buy in your grocery store.  

These roasted potatoes will certainly be your new side dish of choice for any meat you serve.  Happy cooking!



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