Recipe: Oven Roasted Rosemary Potatoes

To me, potatoes are almost a perfect recipe ingredient. They are inexpensive, easy to work with, a comfort food that appeals to almost everyone, and they readily take on the taste of whatever you add to them.

For this recipe, there is the short version and a longer one;  let’s start with the short:


2 lbs potatoes, scrubbed
2 T olive oil
2 tsps Rosemary’s Chicken spice blend by Your Spice of Life
1 tsp sea salt


Preheat the oven to 375 degrees.

If the potatoes have nice skins and are relatively blemish-free, leave the peel on. Otherwise, peel then then proceed.

Cut the potatoes into 3/4″ cubes.

Arrange the potatoes on a large baking sheet that has edges, making sure that all the pieces are touching the sheet.

Add the rest of the ingredients to them, and toss well to coat.

At this point, you can hold them on the baking sheet until ready to bake.

Bake for 30 minutes then start checking them for doneness. You want them to be fork-tender, and have some browning around the edges.

When ready, taste them for seasoning, and add more sea salt and/or Rosemary’s Chicken blend to your taste. Serve within a few minutes.

Alternate recipe:

If you own a mandolin (one of those cool kitchen tools that allows you to turn veggies and fruits into perfect, thin slices), then you may want to try this:

Follow this same recipe except slice the potatoes into very thin rounds. Arrange them on the baking sheet in a single layer, with no overlapping (you may have to use more than one sheet, or do this in batches). Use the same ingredients as above, and bake at 400 degrees until the potatoes have turned light brown and crunchy.

Congrats, you just made your own rosemary-garlic potato chips!


Posted on May 9, 2011, in Recipes, Rosemary's Chicken, Side dish and tagged , , , . Bookmark the permalink. Leave a comment.

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