Roasted potatoes with Rosemary are easy to make and are a great side for any dish. They are elegant so you can serve them at celebrations like Thanksgiving and Christmas.
I mixed regular potatoes with sweet potatoes in this recipe for a variety of flavors and colors. You do not need to do that if you do not want to. You can use only potatoes. That will be fine.
A coupe of recommendations when you are roasting food. First, make sure your oven is hot. It needs to be preheated for at least 20 minutes before you place the pan in the oven. Second, make sure you do not pile the potatoes on top of each other. You want them to roast evenly and if you pile them they will steam and will not caramelize as they should.
Other than that this is a very straight forward recipe. You do not need more than a few ingredients for a fantastic dish.
Here is what you are going to need for these delicious roasted potatoes with Rosemary:
6 medium red potatoes, scrubbed
6 medium sweet potatoes, scrubbed
7 sprigs Rosemary
Salt & Pepper
Preheat your oven to 425 degrees for at least 20 minutes.
Cut potatoes and sweet potatoes in half. Tear the Rosemary leaves off the sprigs and scatter them onto a large roasting pan. Place the potatoes and sweet potatoes, cut side down, over the Rosemary.
Drizzle with olive oil. Season generously with salt & pepper. Roast in the oven for 35 to 40 minutes.
Flip them over and serve as a side dish for lamb, pork, turkey or chicken.
CALORIES 129.30; FAT 3.68 grs (sat 0.56; mono 2.47; poly 0.46); PROTEIN 1.97 grs ; FIBER 1.20 grs; CARBS 23.52 grs; CHOLESTEROL 0.00 mg; IRON 0.97 mg; SODIUM 327.19 mg; CALCIUM 24.29 mg