It’s finally November. I have been reluctant this fall to get into the season. However, Thanksgiving is on its way and it’s time to start testing recipes! This recipe is a simple side dish that will do for Thanksgiving or Christmas. Roasted potatoes are easy and delicious. Adding rosemary adds a fresh element that works well with all your holiday dishes!
I like a lot of garlic in this recipe. Garlic is a favorite spice of mine, so adjust it to your liking. It adds depth to this dish, along with the earthy, fresh rosemary. I served this dish with Mustard and Apricot Salmon Burgers. The sweetness of the apricot in this dish rounded out everything! Some cranberry sauce at thanksgiving would work as well {wink}.
This recipe would work with many types of potatoes. Try fingerling potatoes, Yukon gold potatoes, or red potatoes. I use russet because they are budget friendly and easy to find. Season with salt and pepper and you have a side dish that is ready for any meal. Enjoy!
- ~1 lb russet potatoes (3 medium)
- 1 TBS fresh snipped rosemary
- 2 garlic cloves, minced
- 1 TBS olive oil
- ⅛ tsp pepper
- ¼ tsp salt
- Preheat oven to 425°F.
- Dice potatoes into about ¾ inch cubes.
- Mix together remaining ingredients. Toss with potatoes.
- Spread flat on baking sheet lined with parchment paper. Bake in preheated oven for 35 minutes, tossing halfway.
I did something similar last Saturday. And root vegtables done like this are great. My favorite is roasted parsnips.
Parsnips sound great! I might have to try turnips too, Thanks!